Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Qishta Preparation Procedure
2.3. Temperature Distribution
2.4. Physicochemical Analysis for Qishta
2.5. Static Light Scattering
2.6. SDS-PAGE Analysis
2.7. Milk Fat Effect
2.8. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition of Qishta
3.2. Temperature Distribution Profile
3.3. Emulsion Stability to Heat Treatment
Static Light Scattering (SLS)
3.4. Identification of Major Proteins in Qishta
3.5. Effect of Temperature on Milk Fats
3.6. Effect of Fat on Qishta Formation
Skim Milk Experiment
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample | Moisture% | Fat% | FDM% 1 | Protein% | PDM% 2 | Lactose% | Ash% |
---|---|---|---|---|---|---|---|
Raw Milk | 87.4 | 3.6 | 31 | 3.2 | 27.5 | 4.8 | 1 |
Qishta | 68 ± 2 | 11.7 ± 0.6 | 36.6 ± 2.1 | 12.1 ± 0.7 | 37.2 ± 1.5 | 5.4 ± 0.2 | 1.6 ± 0.2 |
Red Milk | 82.0 ± 0.1 | 4.2 ± 0.1 | 21 ± 1 | 4.0 ± 0.2 | 20.0 ± 1.7 | 7.0 ± 0.2 | 0.8 ± 0.1 |
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Najib, M.; Hallab, M.W.; Hallab, K.; Hallab, Z.; Delaplace, G.; Hamze, M.; Chihib, N.-E. Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures. Foods 2020, 9, 125. https://doi.org/10.3390/foods9020125
Najib M, Hallab MW, Hallab K, Hallab Z, Delaplace G, Hamze M, Chihib N-E. Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures. Foods. 2020; 9(2):125. https://doi.org/10.3390/foods9020125
Chicago/Turabian StyleNajib, Mustapha, Mohamad Walid Hallab, Karim Hallab, Zaher Hallab, Guillaume Delaplace, Monzer Hamze, and Nour-Eddine Chihib. 2020. "Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures" Foods 9, no. 2: 125. https://doi.org/10.3390/foods9020125