Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures

Foods

MohamadWalid Hallab¹  Karim Hallab¹  Zaher Hallab¹  Mustapha Najib²  Monzer Hamze²  Guillaume Delaplace³  Nour-Eddine Chihib³ 

[1] HALLAB 1881 s.a.l, Tripoli, Lebanon;Health and Environment Microbiology Laboratory, Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon;UMET CNRS Laboratory, INRAE, UMR 8207-UMET-PIHM, Lille University, 59652 Villeneuve d’Ascq, France;

关键词: qishta;    heat treatment;    milk;    casein;    whey protein;   

DOI  :  10.3390/foods9020125

来源: DOAJ

【 摘 要 】

This study aims at exploring the chemical composition of a traditional Lebanese dairy product known as Qishta, describing the process of how to prepare it and understanding the mechanisms leading to its formation. The process of making Qishta can be divided into two phases: a hot phase during which milk is heated in a stainless-steel large shallow vessel, and a cold phase consisting of draining, cooling and packaging. According to milk temperature, two reaction zones were identified: zone A with an average temperature of 100 °C, and zone B with an average temperature of 60 °C. The results showed that Qishta had a moisture, fat, protein, lactose and ash content of 68%, 11.7%, 12.1%, 5.4% and 1.6%, respectively. Our findings showed that Qishta is a lipoprotein product having an equal amount of fat and proteins (≈12%); this composition is almost similar to that of Ricotta cheese made from whole milk. In addition, our results assert that the interactions between caseins and whey proteins lead to gel formation. Milk initial fat percentage had a significant effect on Qishta production. The highest yields were obtained when the initial fat percentage was 3.6% (182.5 g of Qishta).

【 授权许可】

Unknown