Microbiological and chemical profile of lebanese qishta (heat-coagulated milk) [Profil microbiologique et chimique de la qishta libanaise (lait coagulé par traitement thermique)]
2010
Kassaify Z.G. | Najjar M. | Toufeili I. | Malek A. | Kassaify, Z.G., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon | Najjar, M., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon | Toufeili, I., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon | Malek, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon | Kassaify, Z. G.; Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences | American University of Beirut
Qishta is a popular Middle Eastern coagulated cream product, prepared using a traditional heating and skimming process. This study in Lebanon aimed to assess the microbiological and chemical profile of the product. Samples selected from 31 different manufacturers and outlets were analysed using standard methods. The plate counts for the various microorganisms were either of borderline acceptability or unacceptable for Escherichia coli, Salmonella spp. and Listeria monocytogenes (detected in 32percent, 7percent and 42percent of the analysed samples respectively). Chemically, the mean moisture content [67.5 (SD 2.6) g-100 g] and pH (6.53) were relatively high. High counts of spoilage and pathogenic microorganisms and the nature of its chemical composition make qishta highly perishable.
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