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

Najib, Mustapha; Hallab, Mohamad Walid; Hallab, Karim; Hallab, Zaher; Delaplace, Guillaume; Hamze, Monzer; Chihib, Nour-Eddine

Type de document :

Article dans une revue scientifique: Article original

DOI :

10.3390/foods9020125

URL permanente :

http://hdl.handle.net/20.500.12210/33836

Titre :

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

Auteur(s) :

Najib, Mustapha [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Hallab, Mohamad Walid [Auteur]
Hallab, Karim [Auteur]
Hallab, Zaher [Auteur]
Delaplace, Guillaume [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Hamze, Monzer [Auteur]

Chihib, Nour-Eddine [Auteur]

Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207

Titre de la revue :

Foods

Nom court de la revue :

Foods

Numéro :

Pagination :

125

Éditeur :

MDPI AG

Date de publication :

2020-01-24

ISSN :

2304-8158

Mot(s)-clé(s) en anglais :

Casein
Heat treatment
Milk
Qishta
Whey protein

Discipline(s) HAL :

Sciences du Vivant [q-bio]/Ingénierie des aliments

Résumé en anglais : [en]

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 ...
Lire la suite >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).Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2020-12-04T15:20:36Z
2023-01-25T09:51:10Z

Fichiers

foods-09-00125.pdf
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Ce document est diffusé sous licence Attribution 3.0 United States

Numéro de version	Lien	Date de modification
2	20.500.12210/33836*	2023-01-25T09:48:02Z
1	20.500.12210/33836.1	2020-12-04T15:20:36Z

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