Please use this identifier to cite or link to this item:
|Title:||Evaluation of the modified flow diagram of production of heat coagulated milk : physico-chemical, microbiological and sensorial characterization of zero cholesterol Qishta||Authors:||Sabouneh, Faida Nabil||Advisors:||Serhan, Mireille||Subjects:||Milk--Microbiology
Dairy products--Sensory evaluation
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.
Includes bibliographical references (p. 43-48).
Supervised by Dr. Mireille Serhan Mouawad.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/4504||Rights:||This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder||Ezproxy URL:||Link to full text||Type:||Thesis|
|Appears in Collections:||UOB Theses and Projects|
Show full item record
checked on Oct 26, 2021
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.