文章基本信息

标题：Thermal processing of milk as a main tool in the production of Qishta, Khoa and Kajmak
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作者：M. Najib ; M. W. Hallab ; K. Hallab 等
期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2020
卷号：11
期号：2
页码：294-309
出版社：University of Mohammed Premier Oujda
摘要：Since their beginning, dairy industries have experienced different level of expansion.From adapting heating-milk process to applying spray drying process, a long journey ofinnovation has been gone through. Despite all the innovations made and all the newtechnologies implemented in this sector, heat treatment of milk, either for extending itsshelf life or for creating new products, has been a key factor in that manner. Qishta,Khoa and Kajmak are typical examples of traditional dairy products respectively inLebanon, India and Serbia and which only depend on the temperature as a main tool oftheir process. These three products share at the same time some similarities and somedissemblance. We believe that these products descend maybe from one ancestor, yetlittle changes have been implemented to the process of each, in order to suit thetraditions and the practices applied in each country. While Kajmak is rich in fat (47-60%), Khoa and Qishta contains only 27 and 12% respectively. The effect of heattreatment of milk on the interactions between its components, in addition to thedescription of the process and the composition of these traditional products arediscussed in this paper.
关键词：Heat Treatment; Milk; Qishta; Khoa; Kajmak