Cheese processing could enhance the sustainability of the dairy sector in Vietnam

Vietnam has experienced a fast development of the domestic consumption of dairy products due to rise of incomes and urbanization of lifestyles. In response, the national milk production increased rapidly, but the sustainability of the dairy sector is threatened by a strong dependency to imports of powdered milk. In this context, CIRAD and RUDEC launched a research action aiming to assessing the interest of cheese processing for the development of a local and sustainable dairy industry in Vietnam. The case of the Ba Vi district was selected because of its emblematic reputation in milk production.

A rapid market study conducted in Hanoi showed that there was a significant demand for cheeses of the “mozzarella-type”, in particular for the restaurants. A sensory analysis of eight different cheeses highlighted the preference of Vietnamese consumers for fresh cheeses (such as Ricotta) and soft cheeses (like Mozzarella). The team worked in partnership with the Ba Vi Cattle and Forage Research Center and with the Ba Vi Milk Company who wanted to diversify its production to respond to the growing demand for cheeses manufactured locally. In this context, two products were developed in partnership with the Company: a fresh cheese and a mozzarella-type cheese. The manufacturing procedures for fresh cheese making, requiring a minor investment, were presented to local stakeholders including small-scale processors in Ba Vi. A conference on the potential of cheese processing in the Ba Vi area was organized at the Research Centre. The fresh cheese and the mozzarella type cheese manufactured by the Ba Vi Milk Company were both appreciated by the participants.

This research action was conducted from April to August 2015 in the context of the REVALTER project, with the support of a French Student. This work helped strengthening ties between various stakeholders of the dairy sector in Ba Vi. The conclusion is that cheese processing in Ba Vi district could support the sustainable development of the dairy sector, supporting the collection of local milk to produce high value products.

Audrey Vialard, Internship Istom (France)