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dc.contributorEl Herbeid, Liqaen_US
dc.contributorRekik, Mouraden_US
dc.contributorHilali, Muhi El-Dineen_US
dc.creatorHijazi, Jumanaen_US
dc.date2018-04-22en_US
dc.date.accessioned2019-06-12T22:51:17Z
dc.date.available2019-06-12T22:51:17Z
dc.identifierhttps://mel.cgiar.org/reporting/download/hash/a5254bcb896600cee11d1a188fac4a4fen_US
dc.identifier.citationJumana Hijazi, Liqa El Herbeid, Mourad Rekik, Muhi El-Dine Hilali. (22/4/2018). Enhancing Jameed quality by improved processing methods for small scale dairy sheep farms in Jordan.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/10071
dc.description.abstractJameed is a traditional dried dairy product in Jordan that has been produced in the region for centuries and used to prepare the popular traditional cuisine called Mansaf. Jameed processing is an important part of the livelihoods of small ruminants’ keepers and contributes up to approximately 20% of the households’ income. Evaluation of the traditional processing method and product quality analysis of collected samples all over Jordan revealed that the traditional processing leads to low churning efficiency and fat rancidity problems during storage. The traditional method depends on yogurt churning to obtain butter. The skimmed yogurt is then transformed into Jameed through drying process. An improved method for jameed processing was developed and tested at the International Center for Agricultural Research in the Dry Areas (ICARDA) and suggests the use of milk fat separation technique to obtain skimmed milk that is in then processed into skimmed yogurt and then processed directly into Jameed by drying. The 10 batches of jameed produced by the developed method at small scale processing unit had 72% less fat and 11% higher protein content compared to jameed processed by the traditional method. However, the changes in total solids were not significant. Because of the improved fat recovery in the improved method, the ghee yield improved by 29%. Moreover, the product homogeneity was increased by 60% with regard to fat and by 24% in total solids contents. Jameed color produced by the modified method was 4% lighter in color which is preferred by consumers. A simple cost benefit analysis revealed that the improved method leads up to 60% reduction in energy and water consumption. Moreover, the cost savings and additional revenue due quality enhancement enable the increase in net margins (profit) of at least 20% which will enhance the livelihood of small scale producers.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.rightsCC-BY-NC-4.0en_US
dc.subjectjammeden_US
dc.subjectsmall scale producersen_US
dc.titleEnhancing Jameed quality by improved processing methods for small scale dairy sheep farms in Jordanen_US
dc.typeConference Paperen_US
cg.creator.idRekik, Mourad: 0000-0001-7455-2017en_US
cg.creator.idHilali, Muhi El-Dine: 0000-0002-8945-9613en_US
cg.creator.ID-typeORCIDen_US
cg.creator.ID-typeORCIDen_US
cg.subject.agrovoclivelihoodsen_US
cg.subject.agrovocsmall ruminantsen_US
cg.contributor.centerNational Agricultural Research Center (National Center for Agricultural Research and Extension) - NARC (NCARE)en_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.crpCGIAR Research Program on Livestock Agri-Food Systems - LAFSen_US
cg.contributor.funderArab Fund for Economic and Social Development - AFESDen_US
cg.contributor.projectSustainability and Operation of the Regional Research Centers in a Number of Arab Countries (Phase II)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.regionWestern Asiaen_US
cg.coverage.countryJOen_US
cg.contactm.hilali@cgiar.orgen_US
dc.identifier.statusOpen accessen_US
mel.project.openhttps://mel.cgiar.org/projects/216en_US


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