Microbial Quality and Production Methods of Traditional Fermented Cheeses in Lebanon

Microbial Quality and Production Methods of Traditional Fermented Cheeses in Lebanon

This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, op...

Full description

Saved in:

Bibliographic Details
Main Authors:	Mabelle Chedid, Houssam Shaib, Lina Jaber, Youmna El Iskandarani, Shady Kamal Hamadeh
Format:	Article
Language:	English
Published:	Wiley 2025-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/ijfo/5673559
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Impulsive State Feedback Control of Cheese Whey Fermentation for Single-Cell Protein Production
by: Chunjin Wei, et al.
Published: (2013-01-01)

The effects of the pastörization temperature on quality of the white cheese production
by: Mustafa Nizamlıoğlu, et al.

Spatial analysis of milk and cottage cheese reveals poor microbial quality and contamination with foodborne pathogens in the central highlands of Ethiopia
by: Abdi Keba, et al.
Published: (2025-01-01)

The quality of the white pickled cheese in konva region
by: Saliha Altın, et al.

The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits
by: Mohamed A. Farag, et al.
Published: (2025-02-01)

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese
by: Tavakoli Mahmoud, et al.
Published: (2017-03-01)

Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses
by: Tijana Ledina, et al.
Published: (2024-12-01)

Quality of Outpatient Care in Lebanon: A Cross-Sectional Survey
by: Georges Choueiry, et al.
Published: (2024-11-01)

Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature
by: Justyna Tarapata, et al.
Published: (2025-01-01)

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
by: Agata Czyżowska, et al.
Published: (2020-02-01)

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
by: Shangong Tong, et al.
Published: (2024-09-01)

Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese
by: Celso Raul Silambo Chaves, et al.
Published: (2024-01-01)

The use of semi-syntetic casings in tulum cheese production and effects of vacuum packaging on quality
by: O. Cenap Tekinşen, et al.

A review on the microbiology of Ethiopian traditional fermented beverage products
by: Guesh Mulaw, et al.
Published: (2025-01-01)

Microbial Characteristics and Functions in Coffee Fermentation: A Review
by: Xiaojing Shen, et al.
Published: (2024-12-01)

Influence of Lactobacillus plantarum and cellulase on fermentation quality and microbial community in mixed silage of Solanum rostratum and alfalfa
by: Yuyu Li, et al.
Published: (2025-01-01)

Cheeses Lying Fallow. The Difficult Revival of Cheese Production in a Post-industrial Ariège Valley (Pyrenees, France)
by: Tristan Fournier, et al.
Published: (2022-12-01)

This man from Lebanon, a study of Kahlil Gibran,
by: Young, Barbara, 1878-1961
Published: (1945)

RETRACTED: Biotechnology factors influence on formation of curd cheese quality indicators
by: Trukhachev Vladimir, et al.
Published: (2024-01-01)

The production process of chepa shutki: A traditional Bangladeshi fermented fish product
by: Jasmin Ara Farhana, et al.
Published: (2025-01-01)

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)
by: Sara Mohamadi, et al.
Published: (2021-01-01)

Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset
by: Dereba Workineh Seboka, et al.
Published: (2023-01-01)

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities
by: Mallari Praveen, et al.
Published: (2025-01-01)

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
by: Bikila Wedajo Lemi
Published: (2020-01-01)

Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese
by: Razie Razavi, et al.
Published: (2024-01-01)

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus
by: Despina Bozoudi, et al.
Published: (2017-01-01)

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages
by: Felix Kwashie Madilo, et al.
Published: (2024-01-01)

Application of sewage sludge for cereal production in a Mediterranean environment (Lebanon)
by: Danny Romanos, et al.
Published: (2021-09-01)

Fermentative characteristics, agronomic evaluation, and microbial populations of sorghum silage with additives
by: Tiago Venturini, et al.
Published: (2025-01-01)

Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
by: Zihan Yao, et al.
Published: (2025-01-01)

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
by: Jinchu Yang, et al.
Published: (2025-01-01)

Barriers to medication administration error reporting in a tertiary hospital in Lebanon
by: Remy Daou, et al.
Published: (2024-12-01)

Effects of prebiotics on the fermentation of traditional suancai of Northeast China
by: Mingwei Zhao, et al.
Published: (2024-05-01)

Lebanon: An Ordinary “Consociational Democracy” in the Regional Context
by: A. V. Sarabiev
Published: (2019-09-01)

Acute Stroke Care and Thrombolytic Therapy Use in a Tertiary Care Center in Lebanon
by: Mazen J. El Sayed, et al.
Published: (2014-01-01)

Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation
by: Qi Pei, et al.
Published: (2025-02-01)

Effects of Different Ratios of Mixed Silage of Licorice Stems and Leaves and Whole Corn on Fermentation Quality, Microbial Diversity, and Aerobic Stability
by: Qifeng Gao, et al.
Published: (2025-01-01)

Studies on coliform organisms in Şavak cheese
by: O. Cenap Tekinşen, et al.

Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage
by: Niguse Hotessa, et al.
Published: (2020-01-01)

An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines
by: Matteo, et al.
Published: (2025-01-01)