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

Document type :

Article dans une revue scientifique: Article original

DOI :

10.3390/foods9020125

Permalink :

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

Title :

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

Author(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

Journal title :

Foods

Abbreviated title :

Foods

Volume number :

Pages :

125

Publisher :

MDPI AG

Publication date :

2020-01-24

ISSN :

2304-8158

English keyword(s) :

Casein
Heat treatment
Milk
Qishta
Whey protein

HAL domain(s) :

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

English abstract : [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 ...
Show more >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).Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

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

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Except where otherwise noted, this item's license is described as Attribution 3.0 United States

Version	Link	Modification date
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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