The Faculty of Science at Yarmouk University, under the supervision of Dr. Rabia Rawashdeh, organized a scientific field trip for students enrolled in the “Biotechnology” course to the Al-Andalus Dairy Factory in the city of Irbid. The aim of the trip was to familiarize students with industrial dairy manufacturing processes by providing them with a firsthand look at the stages of production and packaging of pasteurized milk. The visit also allowed students to compare industrial methods with traditional home techniques in terms of quality, flavor consistency, and product characteristics.
The students were welcomed by the factory’s management, who gave them a detailed explanation of the production line operations, which have a daily capacity of about 14 tons of milk. The raw milk is sourced from various farms across northern Jordan and collected from multiple animals, including cows, sheep, and goats. During the tour, students learned about the laboratory procedures used to test the milk before it enters the production stages. These tests include analyzing its fat, protein, and mineral content, measuring its density, and checking for the presence of water or elevated acidity levels.
The students then moved on to learn about the yogurt production process, which begins with pasteurization—either rapid or slow—followed by cooling the milk to a suitable temperature in preparation for fermentation. Fermentation is initiated by adding a "starter culture"—a mix of beneficial bacteria imported from European factories. The fermentation process takes place in a specially controlled room for several hours and is then cooled to 3°C for two days. After fermentation and cooling, various types of yogurt are produced, differing in salt content or added spices, with notable varieties including Labneh Jarshieh and Shanklish Labneh.
As for cheese production, the process starts with heating and cooling the milk, followed by adding the enzyme “rennet” to coagulate it. The factory focuses on producing around 15 main types of cheese to meet market demands, with key products including white cheese, Jadayel (braided cheese), Sanbula (wheat ear-shaped cheese), and Areesh cheese.
The students showed notable engagement with the presentation, asking many questions related to the production stages and fermentation and packaging details. This contributed to enhancing their practical understanding and linking theoretical knowledge with real-world applications. The visit is part of the faculty’s efforts to support field-based learning and highlight the importance of productive projects in supporting the national economy.
