In a qualitative discovery that will lead to economic returns on the dairy industry, a team of researchers at Al-Quds University have developed a mechanism aimed at increasing the validity of dairy products for several months without the need to introduce any of the chemicals that have side effects, and even enhance the nutritional benefits inherent in these products, such as fighting aging and strengthen the immunity of the body to diseases in general, through the adoption of natural materials extracted from milk cows and extracts of olive leaves.
Dr. Ibrahim Afaneh of Food Engineering Department, Master of Science Sana Jabareen and bachelor student Ahmed Al Natsheh could reach a way to increase the validity of the yogurt from 40 days to 160 days, the white chilled cheese from two to four and a half months, and the ‘custard’ product from one to three months without the use of chemicals that have side effects or damage the health.
He said that this mechanism will raise the economic value by reducing the quantities of lost milk, and expand the export line of these products, and benefit the consumer as well.
Dr. Afana confirmed that the project has proved successful and its contribution to the metabolism and construction process is being verified.
It is noteworthy that Dr. Ibrahim Afana is an associate professor in the Department of Food Engineering from the Faculty of Engineering. The Department of Food Engineering is the only program of its kind in Palestine. It was developed in 2017. The Faculty of Engineering depends on its various programs: Electronic Engineering, Computer Engineering, Materials Engineering, Communications engineering, architecture, electrical engineering and food engineering, to keep abreast of technological developments and to develop new and distinctive ideas that students turn to projects that serve the needs of society.
