The traditional manufacturing method of Kishk involves a daily addition of plain yoghurt to Bourghul (5:1 ratio), followed by heavy handling during the 5-day period of uncontrolled fermentation. In order to improve quality, safety and yield losses, a modified procedure with a single addition of strained yoghurt (Labneh), in a 3:1 ratio, was investigated. The physico-chemical, microbiological and sensory characteristics of both Kishk products were assessed during five days of controlled fermentation (RT: 23- 25 °C; RH: >85%). Green and dried modified-Kishk were of similar quality characteristics when compared to traditional ones. Moisture content was lower in traditional (63 %) compared to modified (66 %), whereas titratable acidity was higher in modified Kishk (1.22 against 1.02 %). Peroxidation (PV = 0; TBARS = 0.2 mg MDA/Kg), and lipolysis (AV max 3.48 %) were always in the acceptable ranges. Pathogenic bacteria (E. coli, Salmonella spp., L. monocytogenes, S. aureus) were not detected neither in green nor in dried Kishk. Sensory analysis revealed a harder texture, higher viscosity and higher scores for appearance, odor and overall acceptability in green Modified-Kishk. After drying into fine powder, Modified-Kishk showed improved nutritional, organoleptic and physical quality attributes. The modified end-product can conveniently be safely produced on an industrial scale with optimum conditions.

In order to develop a new Kishk-based ripened semi-hard cheese, two different wheat types, namely Bourghol and Semolina, were used. The process involved adding together cereal, goat strained yogurt, starter cultures and rennin enzyme. Physicochemical parameters and sensory attributes were assessed during 4 weeks of ripening at 10°C. The results showed an increase in titratable acidity, pH and solubility index in both types of cheese over ripening period reaching final levels of 1.95%, 3.75 and 85% respectively. Free amino acids were accumulating in Semolina cheese (17.75 mg Leu/g in final product), with a sharp increase after week 2 concurring with a marked decrease in residual lactose. A higher depletion rate of residual lactose was observed for Semolina cheese (49% in Semolina vs 40% in Bourghol) (p<0.05), reflecting better utilization of lactose by LAB. Both types of cheese showed limited oxidation rates (low peroxide and TBARS values) and balanced lipolysis, where FFA formed by the latter decreased after week 2. Texture analysis showed that Kishk-cheese made using Bourghol was always harder (p<0.05) than that of Semolina. Sensory analysis showed that cheese obtained from Bourghol tends to be more yellowish, harder with closed and crumbly body, together with a grainy texture in mouth and pronounced cereal flavor, whereas cheese obtained from Semolina tends to be sour, creamy with a sticky and cohesive texture, and rich lactic, buttery and cheesy flavors. Hedonic tests showed a significant difference (p<0.05) in preference between both types of cheese where Semolina was always preferred except for odor.