Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4504
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dc.contributor.advisorSerhan, Mireilleen_US
dc.contributor.authorSabouneh, Faida Nabilen_US
dc.date.accessioned2020-12-23T14:42:54Z-
dc.date.available2020-12-23T14:42:54Z-
dc.date.issued2017-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4504-
dc.descriptionIncludes bibliographical references (p. 43-48).en_US
dc.descriptionSupervised by Dr. Mireille Serhan Mouawad.en_US
dc.description.abstractAmong 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.en_US
dc.description.statementofresponsibilityby Faida Nabil Sabounehen_US
dc.format.extentix, 53 p. :ill., tables ;30 cmen_US
dc.language.isoengen_US
dc.rightsThis 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 holderen_US
dc.subject.lcshMilk--Microbiologyen_US
dc.subject.lcshDairy products--Analysisen_US
dc.subject.lcshDairy products--Sensory evaluationen_US
dc.titleEvaluation of the modified flow diagram of production of heat coagulated milk : physico-chemical, microbiological and sensorial characterization of zero cholesterol Qishtaen_US
dc.typeThesisen_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2017-06-01-
dc.description.degreeMSc in Food Science and Technologyen_US
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=http://olib.balamand.edu.lb/projects_and_theses/Th-FdS-17.pdfen_US
dc.identifier.OlibID172707-
dc.provenance.recordsourceOliben_US
Appears in Collections:UOB Theses and Projects
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