The Goat Dairy Sector in Lebanon

Serhan, Mireille; Mattar, J.

doi:10.5772/intechopen.70077

Cited by 6 publications

(3 citation statements)

References 17 publications

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“…Darfiyeh cheese is produced in Lebanon in the northern mountainous region characterised by traditional goat breeding and goat milk production (Serhan et al, 2009;Serhan and Mattar, 2017).…”

Section: Manufacturing Proceduresmentioning

confidence: 99%

Biochemical changes during ripening of cheeses in an animal skin

Lojbl

2020

Mljekarstvo.com

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A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.

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“…Darfiyeh cheese is produced in Lebanon in the northern mountainous region characterised by traditional goat breeding and goat milk production (Serhan et al, 2009;Serhan and Mattar, 2017).…”

Section: Manufacturing Proceduresmentioning

confidence: 99%

Biochemical changes during ripening of cheeses in an animal skin

Lojbl

2020

Mljekarstvo.com

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“…Due to awareness and fear of diseases such as brucellosis, consumers today are hesitant to buy goat products and would rather consume other safer options. Previous studies show that caprine milk and dairy products lack food safety measures (Boyazoglu and Morand-Fehr, 2001;Salameh and Hosri, 2015;Serhan and Mattar, 2017). These goat products which are homemade with traditional techniques passed on through generations do not have minimum hygiene and sanitary assurance for food safety.…”

Section: Value Chain In the Shouf Vs The West Bekaamentioning

confidence: 99%

Traditional dairy goat value chain in Lebanon: an uneven distribution of values

Khairallah

Chedid²,

Jaber

et al. 2022

JADEE

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PurposeSmall-scale goat farming and dairy goat productions are significant constituents in the livelihoods of marginal Lebanese rural communities. Reviving and supporting that sector is instrumental in creating value for rural communities to build sustainable livelihoods and safeguard climate-adapted value chains (VCs). The paper aims to describe the dairy goat VC in the Shouf and West Bekaa (WB) areas of Lebanon, which are traditionally popular for caprine production.Design/methodology/approachA socio-economic approach was employed to determine the perceived challenges, opportunities and context of goat farmers and dairy processor in the Shouf and WB casas as case studies, using the Heifer International's toolkit for goat value chains. Questionnaires were developed for the five actors of the VC: farmer, milk collector, processor, retailer and consumer. The data were analyzed quantitatively, using simple statistical analysis, and qualitatively through observation, gathering, coding and thematically organizing the responses.FindingsIn the Shouf, the chain is shorter, consisting of a farmer, processor and consumer, while in the WB the VC includes a milk collector and larger dairy factories. The value is unequally and unfairly distributed among the actors putting the small-scale farmers and processors in subordinate positions. In terms of enabling environment, the role of the state, authorities and organizations remains minimal in supporting the sector. The challenges facing this sector are economic, regulatory, operational, social and hygienic as perceived by the participants.Research limitations/implicationsThe economic, political and social instability of the country hinders the performance of the sector.Originality/valueLimited research is available on the small ruminants' VC in Lebanon, addressing the socio-economic status of goat farmers and opportunities available in the sector. On the other hand, the demand for traditional dairy products is increasing amid rising concerns related to intensive livestock systems and negative association of livestock systems with climate change. Accordingly, basic assessment and research on the existing small ruminant dairy chains is important as a first step for the sustainable development of the sector.

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“…Labneh Anbaris, a traditional cheese-like fermented dairy product, is usually prepared from cow's and goat's milk following natural fermentation of raw milk in earthen vessel at around 30 ºC for 7 -15 days after which the whey is drained and raw milk plus salt is added repeatedly until the earthenware vessel is full [6] [7]. Since raw milk is traditionally used, no starter culture is added nor CaCl2 solution to assist curdling of milk [8] [9]. Traditionally, anbaris production is during spring till the end of the summer [7].…”

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confidence: 99%

Effect of followed production procedures on the physicochemical properties of labneh anbaris

Dimassi¹,

Iskandarani²,

Akiki³

2020

IJEAB

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The aim of this study is to assess the different recorded processing attributes on physicochemical properties of anbaris and comparing them to commercially produced labneh done from pasteurized cow and goat milk. Comparing the industrially produced IP-anbaris with labneh industrially produced using cows and goat milk showed that the cow-labneh possessed significantly lower total-solids, titratable acidity, salt, ash, fat and protein content while having significantly higher pH and moisture content. As for the house hold produced anbaris, it was categorized into two classes according to the behavior of the household producer. Produced but in-between partial consumption of anbaris from the earthen-vessel and refilling during the process; HHC-anbaris; and produced but consumed only towards the end; HH-anbaris. Interestingly, the IP-anbaris compared to HHC-anbaris values did not differ significantly in any physicochemical property except in water activity, being significantly lower, and in titratable acidity, being significantly higher. As for the HH-anbaris, it possessed the significantly lowest water activity and protein content and the significantly highest titratable acidity compared to those recorded for IP-and HHC-anbaris. Traditionally earthenware-vessel was used in anbaris production but glass-vessel was recently introduced. In this study, there was no significant difference in the physicochemical properties between earthenware-anbaris or glass-vessel-anbaris. Furthermore, studying the characteristics of anbaris within the vessel before it is mixed showed that the bottom part was the significantly highest in total solids, fat and ash content compared to anbaris taken from the middle and upper section whose physicochemical properties did not differ significantly from each other.

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The Goat Dairy Sector in Lebanon

Cited by 6 publications

References 17 publications

Biochemical changes during ripening of cheeses in an animal skin

Biochemical changes during ripening of cheeses in an animal skin

Traditional dairy goat value chain in Lebanon: an uneven distribution of values

Effect of followed production procedures on the physicochemical properties of labneh anbaris

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