HCD

 

Haramaya Camel Dairy (HCD) Project

Haramaya camel dairy project is funded by Danish International Development Agent (DANIDA) and is a five year project that runs from January 2, 2013 to December 31, 2017. HCD is coordinated by

  1.  Professor Egon Bech Hansen from Technical University of Denmark, North Coordinator and
  2.  Dr. Mitiku Eshetu Guya from Haramaya University, South coordinator.

Partners:

  1. Haramaya University (HU) will contribute with scientific expertise in the fields of agriculture, animal health and management of camel husbandry. HU will manage the overall educational programmes of PhD and MSc students. HU will contribute through management of project activities in Ethiopia. The educational capacity for the future education of experts in camel dairying will be established at Haramaya University, and HU will host the R&D programmes and serve as a model for future establishment of local dairy plants. HU will also provide the Tele-Education Conference room for the E-Learning module and will build camel milk reception house at its Errer camel research station.
  2. The Technical University of Denmark (DTU) will contribute with the overall project management by professor Egon Bech Hansen. DTU will contribute to the education of PhD and MSc students with expertise in microbiology.
  3. Copenhagen University (KU) will contribute to the educations with expertise in all aspects of dairy technology. The research programmes will be supervised from KU within the fields of dairy technology and human nutrition. Professor Richard Ipsen is a leading expert within dairy technology and Dr Kæstel is well established within human nutrition with specific expertise in project execution in Ethiopia.
  4. Chr Hansen A/S is the global market leader within cultures and enzymes for the dairy industry. The company will contribute with cultures of lactic acid bacteria and coagulating enzymes. The coagulant ChymaxM is particularly essential as it is the only commercially available coagulant with activity on camel milk. Chief scientist professor Qvist represent the leading expertise globally within the molecular aspects of milk coagulation. Chr Hansen A/S will participate in the educations by theoretical and practical training. By its global presence Chr Hansen A/S will also contribute to the subsequent establishment of a camel dairy industry.

The objective of the project:

  1. to establish the basis for development of unique dairy products from camel milk.
  2. Through the execution of the project we will establish the scientific disciplines and technologies needed by the university to support development of a camel dairy industry.
  3. To complement the established research base, Haramaya University needs to strengthen the scientific disciplines within protein chemistry, enzymology, dairy technology, rheology, and sensory evaluation. Establish equipment at the dairy pilot plant suitable for research in the   production of cheese and fermented milks
  4. Educate two PhDs (Aug. 2013 – 2017)
  5. Educate four MSc (2013 to 2015)
  6. Educate six MSc (2014 to 2016)

Summary of expected outputs 

The scientific output from the project will be:

1)    A detailed plan for the master and Ph D projects and a plan for furnishing dairy laboratory. The plan is completed during year one.

2)    Two Ph D thesis, ten master thesis, and about ten scientific papers.

3)    An international scientific symposium at Haramaya University in the middle of the project period (July 7-8, 2016).

4)    An international symposium at the end of the project – Haramaya University (in November 2017).

Achievements

  1. Curriculum

 MSc and PhD curriculum were developed, reviewed by internal and external reviewer, and approved in September 2015.

4.8 million Birr worth dairy lab equipment and consumables purchased and installed in HU dairy laboratory

Through HCD project dairy lab equipment and lab consumables have been purchased and supplied to HU through donation from Denmark in November and December 2014. These equipment are time saving, high precision and environmental friendly. The donation obtained worth 4.8 million Birr.  The major equipment received include MilkoScan™ FT1, ICINAC, ReoRox G2, Micro stable Texture Analyzer, Ultra-High speed centrifuge, spectrophotometer, Kjeldhal Digester and distiller.

These equipments are used to undertake extensive research on camel milk by HU MSc and PhD students in Dairy Technology.

I, MilkoScan™ FT1 – Milk analyzer using Fourier Transform Infrared (FTIR)

1

MilkoScan™ FT1 is a dedicated liquid milk analyzing device that allows to have full proximate composition of milk as well as to evaluate milk abnormalities with less than 5 minutes in automatic duplicate sampling all at once. This instrument works with the IR technology which minimizes the use of dangerous chemicals to generate the proximate composition of the milk sample. It can also be used for other liquid or semi-solid viscous products in percussion conditions.

II, ReoRox G2 

2

ReoRox G2 is patented and devoted technology for measuring the visco-elastic properties of samples from free oscillating Bobcups. It is newly developed machine that can analyze the visco- elasticity property of the food at a different temperature range. The thermal detector equipped machine can detect the environmental temperature as well as can adjust the temperature of analysis to the desired point. The method is extremely precise while being more gentle to the sample, making the technology suitable also for weak clots. ReoRox G2 additionally reports both viscosity and elasticity in true SI units (mPa.s and Pa) making comparisons of results more reliable.

III, iCinac ™  Fermentation Control System

3

ICinac is the 4th generation instruments developed in French. It is the only system dedicated to continuously monitoring the acidification activity of lactic fermentation and which simultaneously observes the change in pH, temperature and redox potential of one or several samples. ICinac has no real equivalent on the market, is very useful in research & Development, to test, control and validate starter cultures during the development of numerous, increasingly sophisticated products, as well as in process control and quality control. It is intended for the dairy industries (yoghurt, cheese, specialties, etc.) as well as any industry requiring continuous and multi-channel monitoring of pH: chemistry, pharmaceutical, cosmetics, agri-food (beer, spirits, meat, etc.).

IV, Micro stable  TA-XT Plus Texture Analyzer

4

The TA.XT plus Texture Analyzer is Stable Micro Systems’ flagship texture analyzing instrument designed to measure food structure in food engineering process. TA-XT Texture Analyzer is commonly engaged to measure and quantify fundamental, empirical and imitative tests in both compression and tension, covering those relating to texture analysis, materials properties as well as effects of rheology of solid, semi-solid, viscous liquid, powder and granulate materials. It is machine is dedicated to analyze any physical product characteristic such as hardness, fracturability, adhesiveness, gel strength, extensibility of foods, cosmetics, pharmaceuticals, gels, adhesives and other consumer products.

 V, Gel Doc™ EZ System

5

This gel image acquisition latest and compact system is designed to yield publication-quality images and analyzed results with just the push of a button.  It is flexible to the uses as a result of its four different type of specific gel tray which any interested can use those specific trays to acquire image of different samples. Provides analyzed results including relative molecular weights, bands quantitation, excel reports, PDFs, and more in a matter of minutes. With this system one can obtain results faster without spending time on various steps in image acquisition and save valuable bench space using this compact system. It condenses 2 hr Coomassie protocol into a 5 min stain-and-image step with this stain-free gel imaging system.

VI, FT20 CHEESE VAT

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A 10 liter capacity stainless steel jacketed cheese vat. It is equipped with thermometer and pH registering device (requires PC). Those facilities on the FT 20 cheese Vat make it idea and suitable for cheese making for investigation (research) purpose at small scale level. It can be used to make all the known type of cheese. FT 20 stainless steel cheese vat is economical with raw materials and provides 1kg batch of any type of cheese which is sufficient for sampling.

Moreover, different media, chemicals and reagents have been donated to HU.

10 KV electric generators is purchased by the project to make back up electric power supply to dairy laboratory.

  1. Students’ exchange
  2. Two HU staff have made three months education visit to Denmark (Copenhagen University , DTU, Christian Hansen A/S, different dairy processing industries and dairy equipment manufacturing companies in Denmark)
  3. Two PhD students have spent nine months in Copenhagen University, Denmark to do course work and to develop their dissertation research proposal under supervision of Danish expertise.
  4. Four MSc students have spent five and half months in Copenhagen University, Denmark to attend course work in Sandwich program.
  5. Five MSc students will join Copenhagen University, Denmark in February 2016 to do course work as part of sandwich program with HU.
  6. Two Danish students visited HU from November 2015 to December 2015 to conduct thesis research on lactic acid bacteria isolation characterization from camel milk.