Evaluation of the modified flow diagram of production of heat coagulated milk : physico-chemical, microbiological and sensorial characterization of zero cholesterol Qishta

Abstract

Among dairy products in the Middle Eastern region, Qishta is a hand-made heat coagulated cream product that resembles the clotted or scaled cream that is made principally in the west of England (Kassaify et al. 2010). It is prepared using full fat powdered milk and traditionally heated and skimmed. It is manufactured in bakeries to be consumed fresh as a dessert or used as a filling in a number of traditional sweets available in the Lebanese market. Since no research has been done, according to literature, to fully understand the compositional parameters and the characteristics of Qishta, and due to the recent increase in demand from consumers for healthier products, the aim of the study is to produce a zero cholesterol Qishta product with modified compositional properties. The plan is to adopt an innovative manufacturing method, replacement of full fat powdered milk with a blend of skimmed milk and vegetable fat in powdered form in order to obtain a product that is "zero cholesterol". Selected physico-chemical, microbiological, and sensory parameters were tested and monitored.