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Dairy Manufacturing Unit

Public Service Center for Dairy Products Manufacturing

It was established by the decision of Professor Dr., University President, to form the Board of Directors of the Public Service Center for Dairy Products on February 17, 2008. The center started production experiments on March 1, 2008, and since March 3, 2008, it began supplying university hospitals at a rate of 950 cups per day until 2017, with a supply rate exceeding 5,000 yogurt packs weekly. Starting from January 17, 2009, the center began supplying to university cities at a rate reaching 8,000 cups weekly, increasing to 12,500 cups weekly during 2019/2020. This provided significant financial savings for the university, as these products were supplied to the university nutrition management at university cities and the university hospital annually by the center. The center manufactures multiple dairy products of high quality, including yogurt, cottage cheese, Damietta cheese, ice cream, butter, and cream, in addition to providing high-quality healthy products for faculty members, assistants, university staff, and visitors.

The center performs the following tasks:

  • The center manufactured dairy products of high quality, achieving sales of 958,000 Egyptian pounds from university city and university hospital supplies, as well as daily sales with a net profit rate of 30% during 2017/2018.
  • The center received 22 visits from various schools within Ismailia Governorate and a visit from the fourth-year students of Agricultural Engineering Program - Damietta University, as part of enhancing cooperation with different sectors with the college during 2018/2019 & 2019/2020 until March 2020.
  • Some development proposals for designing the dairy center were studied, but the cost of these proposals exceeded several million pounds, which was beyond the financial capabilities.
  • The center partially supported the costs to complete some research for graduate students in the department in support of the center and the dairy department for its students.
  • The center supported the capabilities of the dairy department and bore the cost of completing practical lessons for all courses taught in the department with amounts exceeding 16,000 pounds annually.
  • The center organized a number of training courses for 12 graduates and college students during the academic year to enhance their professional and skills in the field of dairy product manufacturing, as well as organizing workshops for students of the second year during the summer training for the academic year 2018/2019 for two courses on dairy product manufacturing technology for 34 students of the second year.
  • The department organized, in collaboration with the Training Administration in the Environment Affairs and Community Service Sector, two training courses annually in cooperation with the Public Service Center for Dairy Product Manufacturing, the first of which was titled Fermented Milk and Cheese Manufacturing in October/November each year, and the other titled Fatty Products and Ice Cream, which was held in February/March each year.
  • The center assisted in the summer training for second-year students in Agriculture - General during July of each year, as well as summer training for the third year in Food Science and Technology and Home Economics programs during August of each year.

Work Team

Its board of directors is currently composed of the following gentlemen according to Decision No. 84 dated 12/1/2020:

  • Prof. Nasser Saeed Mandour, Chairman of the Center's Board of Directors and Dean of the Faculty.
  • Prof. Aiman Ismail Maghazi, Vice Chairman of the Board and Vice Dean of the Faculty for Community Service and Environmental Development.
  • Prof. Rafik Abdel Rahman Mohamed, Center Director.
  • Prof. Fawzi Mohamed Abbas, Deputy Center Director.
  • Prof. Amin Gouda Mohamed, Board Member.
  • Prof. Magdy Mohamed Abdel Moneim, Board Member.
  • Prof. Hosni Ahmed Ali, Board Member.

Main Products of the Center

  • Zabadi
  • White Cheese
  • Cottage Cheese
  • Ice Cream
  • Butter
  • Cream

Center's Production Capacity

The center's production capacity is 1 ton of milk per day, distributed as follows:

  • 350 kg milk for Damietta cheese manufacturing.
  • 250 kg milk for cottage cheese manufacturing.
  • 400 kg milk for yogurt manufacturing.

Center's Future Plan

  • Covering the university community with all dairy products.
  • Covering university hospitals.
  • Covering university cities.
  • Opening a new outlet for the center to cover the needs of consumers outside the university.