Characterization of four lebanese artisanal goat milk cheeses: darfiyeh, aricheh, shankleesh and serdale by physico-chemical, microbiological and sensory analyses

Abstract

In order to preserve the Lebanese dairy heritage, four types of artisanal goat milk cheeses found in assorted regions, which are on the verge of extinction, were studied. This research effort aimed to detail the physico-chemical and microbiological characteristics of Darfiyeh, Aricheh, Shankleesh and Serdale cheeses, with definite indication to the artisanal cheese-making technology and location of sampling. Two independent batches of each farm cheese were produced at small scale in two different locations around Lebanon, and sampled for testing. Compositional parameters such as pH level, ash content, moisture content, salt content, protein fractions, fat in dry matter, and acidity index of fat were performed. The irregularity of biochemical composition levels validates that all aforementioned artisanal cheeses display a high level of inconsistency. Based on the high prevalence of diseases associated with the consumption of raw goat milk cheeses, a microbiological study was also conducted. The results showed that most of the samples fall within the accepted national microbiological standards for total aerobic bacteria, Listeria monocytogenes, Shigella, and Salmonella whereas Escherichia coli, Campylobacter and Staphylococcus aureus were contaminating the tested samples with different percentages. Sensory evaluation showed that cheeses received very similar scores in all the batches but significant differences were detected in taste. Our findings may be of possible interest to reveal the typical features of original Lebanese goat cheeses manufactured traditionally, which is of great importance and much linked to historical and cultural uniqueness.