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Title: Microbiological and chemical profile of Lebanese qishta [heat-coagulated milk]
Authors: Kassaify, Z.G.
Najjar, M.
Toufeili, I.
Malek, A.
Issue Date: 2010
Language: English
Abstract: 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 32%, 7% and 42% 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
Description: 926-931
Keywords: Milk
Microbial Sensitivity Tests
Colony Count, Microbial
Subject: Dairy Products
ISSN: 1020-3397
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Appears in Collections:EMRO Journal Articles (EMHJ)

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