Development of an artisanal cheese making model for small-scale farmers in South Africa

Thesis (PhDAgric)--Stellenbosch University, 2020.

ENGLISH ABSTRACT: The aim of the current study was to develop an artisanal cheese-making model for small-scale dairy farmers in South Africa. Firstly, a comprehensive survey was conducted to characterize cheese (n=40) from the small-scale producers (n=15) in the Western Cape Province, South Africa. The results indicated that the cheese market was diverse, with majority in the “Other” group (47.5%) followed by Cheddar (32.5%) and then Gouda (20.0%). Most of the cheese (45%) was aged for three months and produced using pasteurized milk. The second objective evaluated the feasibility of on-farm artisanal cheese-making. Pecorino and ricotta cheese-making trials were setup at Welgewallen experimental farm of Stellenbosch University and step by step protocols were developed after testing all equipment and ingredients. It was recommended to use moulds or ricotta baskets with big holes, sharp curd cutter, cut curds to cubes of 1–2 cm3 and further test raw milk. The effects of breed [i.e. Holstein-Friesian (HF), Jersey and crossbreds (HF x Jersey)] on cheese physicochemical and microbiological properties were investigated. Pecorino-style cheese was processed at four farms with two batches for each respective breed in summer of 2018 and aged for 60-days. The Jersey milk had higher casein proportions resulting in higher yields with more yellow cheese than others (P < 0.05). Cheese physicochemical properties were noted to significantly change during aging and the Jersey cheese had higher (P < 0.05) protein and fat content at day 60. Crossbred cows had cheese with higher (P < 0.05) hardness and chewiness values. These results will help farms when selecting dairy breeds. Cheese quality can be influenced by the aging conditions, therefore, the effect of different aging conditions (commercial and artisanal) on cheese physicochemical and microbial properties were investigated. The cheese was aged for 60 days and samples collected at day one, 30 and 60. The artisanal chamber used a domestic humidifier and air conditioner to control humidity and temperature, respectively. The artisanal chamber was found to be affordable and yielded good quality cheese. The microbiological quality of the cheese from both the survey and cheese making trials highlighted the importance of implementing effective methods to control bacteria, therefore, the efficacy of gamma irradiation against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts on cheese and its effects on physicochemical properties were assessed. Some physicochemical properties were reduced (P < 0.05) by the irradiation treatment but were within the expected ranges for hard cheese. The irradiation treatment was found to be an ideal affordable method to control food pathogens for small-scale producers. The last objective assessed the benefits, challenges and production costs for artisanal cheese making. The calculated value for the initial investment in terms of equipment was R23 669.17. Cheese making was noted to give higher profit margins compared to selling raw milk. However, one of the major challenges identified includes lack of knowledge in terms of processing techniques and economic information. This study demonstrated that cheese can be processed at a small-scale with lower capital investment in equipment and ingredients.

AFRIKAANSE OPSOMMING: Die doel van die huidige studie was om 'n kunsmatige kaasmakingsmodel vir kleinskaalse melkboere in Suid-Afrika te ontwikkel. Eerstens is 'n uitgebreide opname gedoen om kaas van klein produsente in die Wes-Kaap, Suid-Afrika, te karakteriseer. Die resultate het aangedui dat die kaasmark uiteenlopend was, met die meerderheid in die groep “Ander” (47,5%) gevolg deur Cheddar (32,5%) en daarna Gouda (20,0%). Die meeste kaas (45%) is drie maande verouder en van gepasteuriseerde melk geproduseer. Die tweede doelwit is beoordeel op die uitvoerbaarheid van ambagskaas op die plaas. Pecorino- en ricotta-kaasmaakproewe is op die Welgevallen-proefplaas van die Universiteit Stellenbosch opgestel en stap-vir-stap-protokolle is ontwikkel nadat alle toerusting en bestanddele getoets is. Dit word aanbeveel om vorms of ricotta-mandjies met groot gate, 'n skerp weisnytoestel, sny van blokkies in 1-2 cm3 grootte blokkies en om rou melk verder te toets. Die invloed van ras [d.w.s. Holstein-Friesian (HF), Jersey en die kruisras van hierdie rasse (HF x Jersey)] op die fisies-chemiese en mikrobiologiese eienskappe van kaas is ondersoek. Pecorino-kaas is in die somer van 2018 op vier plase met twee groepe vir elke onderskeie ras verwerk en vir 60 dae verouder. Die Jersey-melk het ‘n hoër kaseïen verhouding gehad, wat gelei het tot hoër opbrengste met meer geelkaas as die ander rasse. Daar is opgemerk dat die fisio-chemiese eienskappe van kaas beduidend verander het tydens veroudering en dat die Jersey-kaas ‘n hoër proteïen- en vetinhoud op dag 60 gehad het. Koeie wat geboer is, het kaas met 'n hoër hardheids- en kouwaardigheid gelewer. Hierdie resultate sal plase help om suiwelrasse te kies. Kaasgehalte kan beïnvloed word deur die verouderingstoestande, daarom is die effek van verskillende verouderingstoestande (kommersieel en kunsmatig) op die fisies-chemiese en mikrobiese eienskappe van kaas ondersoek. Die kaas is 60 dae verouder en monsters is op dag een, 30 en 60 versamel. Die ambagskamer het 'n huishoudelike lugbevogtiger en -versorger gebruik om onderskeidelik die humiditeit en temperatuur te beheer. Die ambagskamer is bekostigbaar gevind en het kaas van goeie gehalte gelewer. Die mikrobiologiese kwaliteit van die kaas, soos aangedui deur die opname en kaasprodusering self, het die belangrikheid van die implementering van effektiewe metodes om bakterieë te beheer, beklemtoon. Gevolglik is die doeltreffendheid van gammastraling teen Listeria monocytogenes, Escherichia coli, koliforms en aërobiese kolonietellings op kaas en die uitwerking daarvan op kaas ondersoek. Fisies-chemiese eienskappe is beoordeel. Sommige fisies-chemiese eienskappe is verminder deur die bestralingsbehandeling, maar was binne die verwagte omvang van harde kaas. Die bestralingsbehandeling is 'n ideale bekostigbare metode om voedselpatogene vir kleinskaalse produsente te beheer. Die laaste doelstelling het die voordele, uitdagings en produksiekoste vir die vervaardiging van handgemaakte kaas beoordeel. Die berekende waarde vir die aanvanklike belegging in terme van toerusting was R23 669,17. Kaasvervaardiging het getoon dat dit hoër winsmarges lewer in vergelyking met die verkoop van rou melk. Een van die belangrikste uitdagings wat geïdentifiseer is, is egter 'n gebrek aan kennis ten opsigte van verwerkingstegnieke en ekonomiese inligting. Hierdie studie het getoon dat kaas op klein skaal produseer kan word, met 'n lae kapitaalbelegging in toerusting en bestanddele.

Doctoral