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(Commemorating World Milk day 1st June )

This would be discussed under four headings.
— DAIRY FARMING IN NIGERIA
—‘ PANACEA FOR INADEQUACIES
—-‘ DAIRY VALUE CHAIN (PROCESSING)
—- COMPARATIVE COST ANALYSIS OF DAIRY/MEAT PRODUCTS

DIARY FARMING IN NIGERIA:
Despite the huge population of cattle herds,’ Sheep and Goats, Nigeria is not in the league of eminent Diary producing countries of the world, this had led to loss in huge amount of Foreign Exchange. It is time to make a paradigm shift from this lackadaisical act and reinforce the unlimited possibilities inherent in us to break the barrier.
Competent Food Technologists should be encouraged to trail blaze the Diary Technological Development.
Using FAO record of 1984-1985 the cattle population in Nigeria was 13 million that was about 36years ago, presently it must have exponentially triple that figure by now.
The popular species are the Bunaji type. Record show that the local Bunaji lactate about 4-6kg milk daily in a cycle of 290 days this is barely enough to feed their calves, leaving nothing for production compared to Holstein Frisian heifers (Europe) producing about 24 – 40kg per day, much still needed to be done to increase the availability of locally produced milk in terms of effort and investment as discussed below if this is done there will be less dependence on imported food items, thereby increasing job opportunity in dairy farming as this will guarantee sales of dairy (milk) to processors and add substantially to non oil related revenue.
● It should be noted that the Cattles here are undernourished and not strong enough the beef are not Processed for export purposes but for domestic consumption.

Various reasons could be adduced to the Low Production
●– The raging Desertification in the Sahel vegetational zone causing drying up of Lake Chad compounded by Insurgency, Banditry, kidnapping and other high end crimes.
● About 90% of cattle in Nigeria are not ranched thereby engaging in Normadic flight across the country resulting in not having enough rest during lactation .
• No steady source of nutrition, Research showed that a certain imported grass from Brazil gives more lactation and help in building up the body .
●Incessant clash between Fulani Herdsmen and local farmers record death of both men and cattle.
● Cattle Rustling: These are armed bandits snatching cows from owners.
●– The
Due to lack of organized Cooperatives society, authentic data on population is rather difficult for policy making use.

Major reason (shortcoming, medium and long term) inhibiting the potential large and small holder dairy farming is lack of Organized Cooperative society which can enable them have opportunity that can enhance their development into modern dairy farming which will see them establishing ranches with adequate feeding of their herds and provision of utilities, services and equipment.
Cooperatives have been the backbone of dairy development in eminent dairy producing countries in Europe, Australia, New Zealand and other countries. Most countries of the world are becoming self sufficient in dairy development this is partly due to their embracing cooperative societies. The banks in Nigeria who could play an important role in the stimulation and expansion of dairy farming by allotting it deserved attention through the provision of financial advice, extending adequate lending facilities (interest rate is two digit 27% this is rather high) where possible are not there. Finance houses ( not Central Bank although NIRSAL Micro Finance bank is now in place. ) should take up risk in SME of Dairy production.

Also the various level of Government where condition is most favourable for dairy farming should take HUMAN CAPITAL DEVELOPMENT issue seriously and be of great assistance by setting aside funds to provide necessary infrastructure to assist dairy farmers providing extension services and encouraging the inclusion of animal husbandry and dairy related courses in institution of higher learning.

Recently, the Federal Government flashed the NIRSAL (Nigeria Incentive Based Risk sharing Agricultural Lending) to provide rail transportation for moving cattle across the country (as of old ) but nothing of such is presently on. NIRSAL should equally embrace Dairy Products by identifying SME in Dairy production not only for beef production. Good policy must be backed with extant law to avoid policy somersault.

■ WHY NIGERIA IS IMPORT DEPENDANT

Absence of commercial dairy farmers coupled with lack of adequate technologies, bureaucracies in Government, lack of will and commitment to forge ahead after initial failures even where we have some farms trying to survive there is no support to actually surmount challenges hence the dairy industry has been depending on importation for our dairy needs.
Apart from raw material, lack of technological knowhow in dairy processing couple with lack of machinery and spare parts for processing plant, hence, expatriates from traditional dairy farming countries of Europe and America are holding sway in the industry. The problem of import dependence has manifested in low capacity utilization in the industry.
As a result of the above, the dairy industry has remained largely under developed.
Large commercial dairy farmers are absent to support the manufacturers. All these inadequate result in
Milk facilities and utensils for milking the animals cow, sheep and goat are not available.
• Absence of electric power for cooling facilities.
• Absence of infrastructure necessary to support production such as Large cold storage facilities at Various Storage location for the highly perishable nature of milk products.
• Lack of refrigerated transportation systems for collection and movement of fresh milk from point to point ,
● Limited network (cold chain) of distribution for product with low shelf life.

PANACEA FOR INADEQUACIES IN MILK INDUSTRY .
Increase of Human Capital Development in both processing technology of milk products and derivatives are essential such as:
■ Yoghurt (set yoghurt, frozen yoghurt, drinking yoghurt), ice cream, pasteurized fresh milk, butter, different types of cheese, sour cream, buttermilk, etc in machinery and equipment technology.
■-Ranching of Animals: The issue of ranching is shrouded in both political intrigue and “Agenda” quagmire, both should be settled by our democratic institutions in which each state should own her ranches for development of our diary industries.
The astronomical rise in the Nations foreign debit (from one regime to the other) should for once activate the Nations manpower technological advancement in Dairy Technology. As this will curb importation of foreign foods.
■ Our higher institution should equally develop curriculum that will produce dairy farmers and technologists.
Cattle should not be seen from the angle of beef only but various dairy products as stated above, dairy production are not enjoying the attention deserved.
For “Pete’s sake” we’ve heard enough of the inadequacies of our electricity supply with the present 7,000 MW of electricity it is grossly inadequate for the population of about 206million.
All we need do is to source for alternative green energy. We must stop waiting till eternity for national grid.
At WUFAS, some of the local dairy derivatives are waiting, all we need is partnership. Let’s kick start with what we have now. We must not be stopped with National electricity supply.
AFAN (All Fermers Association of Nigeria) should be mandated to organize Dairy farmers for accessible Database on population of animals in dairy production. As the national grid increases there will be technological progress and growth. With wide spread penetration of electricity there will be transformation in production methods of many consumer goods dairy inclusive. Increase supply of electricity will open back to life many moribund factories,
■ I would suggest that a policy establishing INDUSTRIAL PACKS powered by Renewable Energy such as local hydro electric power station, solar, wind mill and other green energy be established in various state. This will help to create INDUSTRIAL BELT that will guarantee permanent working class in various cadres. Constant electricity will ensure provision of means for collection, cooling and keeping quality of milk upon arrival at processing facilities.

DAIRY PRODUCTION (VALUE CHAIN)

Pasteurization of milk temperature is 161oF or 71.7oC @ 15secs
Fermented Dairy Products are into 3 classes;

●— Liquid Product which include Acidophilus milk, Butter milk, Kefir and Koumios
●– Semi solid Product: Culture cream and Yoghurt
●– The unripe soft cheese: Bakers cheese, Cottage cheese, cream cheese and quarg.

YOGHURT
Yoghurt taste (flavour) which is formed by Acetaldehyde are divided into 3 main categories
Low content of Acetaldehyde
Medium content of Acetaldehyde
High content of Acetaldehyde
In Yoghurt Production there are 4 types of yoghurt
Set Yoghurt
Drinking Yoghurt
Stirred Yoghurt
Frozen Yoghurt

— SET Yoghurt
Process
Milk standization
Pre heat treatment
Culture/packaging/incubation
Acidification and Acetaldehyde Formation
Cooling at 4oC (Cold chain must be maintained)
The yoghurt is thoroughly mixed and filled directly into retail containers. This is incubated at 43oC for 5 hours. After which is blast cooled to 15oC and later 4oC in chiller note that freezing must be avoided.
Any form of Agitation must be avoided after filled into cups
— DRINKING Yoghurt
Process
Milk standization skim milk in use
Homogenization
Heat treatment
Cooling – 35oC – 43oC
Culture addition and incubation
Structure treatment
Cooling 25oC
Filling
Cold storage
Drinking yoghurt can be categorized as stirred yoghurt with low viscosity, the basic guideline for pre-treatment of the milk and the acidification are same but contrary to stirred yoghurt where certain caution are taken. The coagulum of drinking yoghurt is broken either by centrifugal pump mixers at high speed or by homogenization.
— STIRRED Yoghurt
Process
Milk standization (Fat 0.4%)
Concentration of powder (2-4%)
Homogenization
Heat treatment 90-95oC @ 3-5minute
Cooling (Acidification Temp. 32oC-43oC)
Culture addition (Traditional or mild yoghurt)
Stirring
Cooling 25oC
Filling
Cold storage
For production of stirred yoghurt we suggest you use standardized milk with increase protein content (3.7-3.9%) skim milk or caseinate. The products is normally packed at 20-25oC to obtain an optimal viscosity in final yoghurt too much acidification must be avoided.
Addition of fruit shall be done in the balance tank and packed immediately at maximum time of 1 hour. This is a high viscose consistent
■ FROZEN Yoghurt
Process
Pasteurization of ice mix at 80oC for 2 minutes
Homogenization
Cooling to 5oC
Incubation of mix + yoghurt
Freezing
The taste of the Frozen Yoghurt will very much depend on the ice mix used. Ice Mix consist of
70 % skim milk powder
2.5% milk protein powder
16% sugar
10% glucose
1.5% emulsion/stabilizer
60% water

Natural colour and flavours can be used.
Frozen Yoghurt is a healthier alternative to ordinary ice cream
For Other classes of Diary Products check us out –

COST (VALUE) ANALYSIS OF DAIRY AND MEAT PRODUCTS
Meat/Beef (to be continued…… )

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