2nd MEDITERRANEAN SEMINAR LACTIMED ZAHLE, LEBANON, 5th MAY 2014

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DEVELOPPING DONKEY MILK FROM CIRCUMMEDITERRANEAN RACE AND STORING TESTS AT THE SIDI MREYEH REGION

(ZAGHOUAN)

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ESIAT LCAE

Laboratoire Central d’Analyses et d’Essais Ecole Supérieure des Industries Alimentaires de Tunis

PROMOTING DONKEY MILK OF

CIRCUMMEDITERRANEAN RACE AND STORAGE TESTING

AT THE SIDI MREYEH REGION (ZAGHOUAN)

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Characterization of donkey milk from

Circummediterranean race and storage testing

I. Techno-economical study of

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IHEC

Institut des Hautes Etudes Commerciale s Ecole Supérieure des Industries Alimentaires de Tunis

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Introduction

Characterization of donkey milk from

Circummediterranean race and storage testing

Allergy to cows milk protein is the most common food allergy in newborn infants.

 Responsible of a large number of symptoms

 Pain and suffering in children but also to his family

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1. General Presentation

2. Donkey Milk Composition 3. Utilization

I. Introduction

II. Experimental protocole III. Resultts and Discussion IV. Conclusion and Outlok

V. Business Plan – Fermeted donkey Milk

Donkey milk

Donkey is considered in several countries as a dairy animal.

Donkey milk has similar composition as human milk due to its suggar contenance, phosphats and low casein rate. (Solution for allergies)

The properties of donkey milk

Fermetative activity β probiotic (facilitates intestinal

transit, antimicrobial activity)

Antimicrobial activity lactoferrine

Lactoperoxydase

Lysozyme

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1. General Presentation

2. Utilization

1. Relation de base en analyse dynamique.

2. Détection d’endommagement par essais vibratoires.

3. Fiabilité des méthodes d’évaluation d’endommagement.

Food

• Nutritional (more lactose and less fat) • Brain growth

• Preserves the

intestinal ecosystem • Full and normal

development of the inmunitary system • Nice taste

Cosmetics

• revitalizes and stimulates the

regeneration of the skin with fat and essential amino acids, and large number of vitamins

• Skin moisturizing with whey proteins and glycoproteins

• Skin repaire

• Skin protection against age with

unsaturated fatty acids, phospholipids and lactoferrin

• Skin purifying and cleasing with lysozyms and lactoperoxydases

• Skin tensor, stimulates the circulation of the skin Medical • Liver probleme • Edema • Nose bleeding • Poisoning • Infectius diseases • Woung healing • fever I. Introduction

II. Experimental protocole III. Resultts and Discussion IV. Conclusion and Outlok

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Introduction

ESSTT GPPM

.



Monitoring of physical-chemical and biochemical milk quality of

the circumméditerranéenne donkey race



Storaging tests for a better project implementation



A heat treatment helping to preserve the

physical-chemical qualities



Ezymatic and acid coagulation

Technical-economical study of MIRACULAIT project: donkey

fermented milk

Characterization of donkey milk from

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Experimental

Protocol

I. Introduction

II. Protocole expérimental

III. Résultats et discussion IV. Conclusion et perspectives

V. Plan d’affaire – lait d’ânesse fermenté

I. Introduction

II. Experimental protocole

III. Resultts and Discussion IV. Conclusion and Outlok

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Diagramme expérimental adopté

ESIAT LCAE

Protocole expérimental

Receipt of donkey's milk and

cow's milk General characterizatio n of the 2 milks PH Acidity Density Dry matter Fat Acid fat Lactose Ca & Mg Nitrogen and protein fractions Thermical treatment at 65, 75, 85 &100°C For 30min

pH _(titration)Acidity _FractionsNitrogen (Kjeldhal) AT AS ANP Coagulation testing Enzymatical coagulation (0,35ml/L of milk) Turbidity =f(t) Conductivity =f(t) pH = f(t) Acid Coagulation (0,055g/L of milk) Turbidity=f(t) Conductivity _=f(t) pH= f(t)

Preparation :ISO 8070 Fil 119 (2007) dosis: ICP (inductively coupled plasma)

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I. Introduction

II. Experimental protocol

III. Resultats and discussion

IV. Conclusion and Outlook

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1. General characterization of donkey milk

2. Heat treatment effects 3. Coagulation testing

1. General characterization of donkey milk

Caractérisation du lait d’ânesse en comparaison avec le lait de vache

Caractérisation physico-chimique Milk pH Acidity (°D) Density Dry Matter (g/100g) Fat (g/100g) Total hydrogen matter (g/100g) Proteins (g/100g) Lactose (g/100g) Saccharose (g/100g) Ash (g/100g) Ca (mg/100g) Mg (mg/100g) Cow milk 6,88 16 1,027 11,01 3,5 2,76 2,70 4,56 0,90 117 11,4 Donkey milk 7,13 23,5 1,027 9,08 1,9 1,76 1,73 7,75 0,22 0,60 99,4 9,6 ESIAT LCAE I. Introduction

III. Results and discussion

IV. Conclusion et perspectives

Article Lait d’ânesse Ânesse 1 Jument 2 humain

Lait de

vache vache

pH 7,13 7.00-7.20 7.00-8.00 7.00-7.50 6,88 6.60-6.80

Article

Donkey

Milk Donkey 1 Mare 2 humain

Cow

milk cow

Proteins, g/100g 1,73 1.50-1.80 1.50-2.80 0.90-1.70 2,70 3.10-3.80

1_{Anantakrishnan et al. (1941) ; Oftedal et al. (1988); Salimei et al. (2004) ; and Chiavari et al. (2004).} 2_{Pagliarini et al. (1993) ; Solaroli et al. (1993) ; and Malacarne et al. (2002) ;}

I. Introduction

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1. General characterization of donkey milk

2. Heat treatment effect

3. Essais de coagulation

2.Heat treatment effect

Proteins and hydrogen fractions:

L’évolution des fractions azotées (g/100g) du lait d’ânesse et du lait de vache en fonction de l’augmentation du traitement thermique

I. Introduction

III. Résultats et discussion

IV. Conclusion et perspectives

2,7 2,9 3,22 2,96 3,03 1,73 1,57 1,78 2,17 1,9 0 0,5 1 1,5 2 2,5 3 3,5 25 65 75 85 100 Tau x d e p ro té in e s (g/ 100 g) lait de vache lait d'ânesse 6,46 3,04 1,49 1,79 2,33 2,54 2,78 5,86 3,76 4,67 0 1 2 3 4 5 6 7 25 65 75 85 100 Pr o te o ly se r ate Heat (°C) lait de vache lait d'anesse I. Introduction

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Conclusion

ESIAT LCAE

I. Introduction

II. Experimental protocol III. Results and discussion

IV. Conclusion and outlook

V. Business plan – fermented donkey milk

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Low in protein (1,73g/100g ) regarding cow milk (2,70g/100g) so, able to be

commercialized as a pasteurized milk.

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Rich in lactose lactose (7,75g/100g) comparing cow milk rate (4,46g/100g)

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Rates higher in unsaturated fatty acids so beneficial to health

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Outlook

• Microbiological quality, nutritional, long storaging, etc.

•Freeze-drying

•Medical prescription: Antiallergic

•Export and competition

•Partenrship with Swiss for a possible license

The most important: donkey breeding in Tunisia

Low ability to enzymatic coagulation for the donkey milk.

(i) low casein rate on donkey milk

(ii) donkey milk presents a low rate in K caseins (1,72g/100g) regarding cow milk (2,55g/100g)

(iii)accessibility to rennet casein.

Problems on Lactic Coagulation.

(i) low rate of cheese caseines

(ii) the presence of a high containt of lysozyme (3750mg/L) regarding cow milk (0,09mg/L)

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ESIAT IHEC

ESIAT

Carthage Challenge 2012

« MIRACULAIT »

Good Donkey Milk

Project Type:

Agro-food industries:

Milk and Milk-derivated products

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Company profile

• Localization :

Domain Sidi Mrayah, ZAGHOUAN

• Juridical Form:

limited company, LC

• Parternship:

industriel dans le domaine biologique

• Total project costs:

100 000 D (Tunisian dinnars)

• Share Capital

:

10 000 D (Tunisian dinnars)

• FOPRODI:

25 000

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IHEC

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Target Market

People allergic to cow milk protein and to lactose (newborns, children, adults)

Pharmacies, health food shops Competition

Lack of donkey milk market

Strengths

• Substitution of imported products at a very high prices

Weaknesses

Availivilty of the donkey milk Eating habits

High price comparing cow milk

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IHEC

ESIAT Product

•Milk

•Fermented Milk

•Freeze-dried Milk (for the 2nd _{level of the project)}

Price:

Fianl product cost: 8.6 DT FOR 1LITER

Profit margin :17%

Unit selling price :10DT/L  5DT/0.5L

Distribution

•Parapharmaceutical products points of salle

•Organic products points of salle

Communication

•Posters and commercials

•Radio spots

•TV spots

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Institut des Hautes Etudes Commerciales Ecole Supérieure des Industries Alimentaires de Tunis

COUT MDT FINANCEMENT MDT %

Terrain Acquis Fonds propres 35000 35 Anesse *50 10000 •Capital Social 10000 10

Génie civil 2000 •FOPRODI 25000 25

Matériels labo 4000

Aménagements 7000 Dettes

Equipements de production 49000 • Crédit BTS 65000 65 Matériel de transport 25000

Mobilier & matériel de Bureau 1500

Divers & Imprévus 1500 Fonds de roulement 3000

TOTAL 100000 TOTAL 100000 100%

1rst_year ₃ème_année ₅ème_année

Turnover ₂₉₈₅₀₀ ₄₁₇₉₀₀ ₅₀₇₄₅₀ Dépenses d’exploitation 124989 174984.6 212481.3 Charges fixes ₁₀₀₀₀ ₁₀₀₀₀ ₁₀₀₀₀ amortissement ₁₃₀₀₀ ₁₀₀₀₀ ₁₀₀₀₀ Résultat brut ₁₅₀₅₁₁ ₂₂₂₉₁₆ _274968.7 intérêts ₄₅₀₀ ₃₀₀₀ ₁₅₀₀

Results before taxes ₁₄₆₀₁₁ ₂₁₉₉₁₆ _273468.7

taxes ₁₁₇₅₀₀ ₁₆₄₅₀₀ ₁₉₉₇₅₀

Résultat net ₂₈₅₁₁ ₅₅₄₁₆ _73718.7

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IHEC

ESIAT

VAN= 217 854 DT > Initial Investment (100 000DT

)

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Thank you for your

attention

Laboratoire Central d’Analyses et d’Essais Ecole Supérieure des Industries Alimentaires de Tunis