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Compositions et aptitudes fromagères de différents laits de vache collectés dans la plaine de la Békaa

Abstract : After 17 years of destructive war, the dairy sector in Lebanon is in deep reconstruction since 1996. The regional distribution of the diversified milking herd in Lebanon is connected to climatic conditions, but also to natural and human resources availability. The Bekaa valley principal dairy region of Lebanon, is characterized by a high potential of milk production. Lebanese dairy products are numerous, from which we identified Akkaoui. This cheese is very much used for the preparation of Knefe, one of the typical sweets of the Near East, which contains more than 50% of Akkaoui. Although we noticed a mutation to modem farm, the lack of information on milk composition and cheese making is very flagrant. Thus, we have chosen to study the evolution of cow's milk composition and its performance to transform it into Akkaoui. This work has allowed the identification of a statistical reference on cow's milk composition in the Bekaa valley, its seasonal evolution and its variation between four different locations of production. Quantification of cheese yield has been achieved for the milk collected from the different locations. The impact of seasonal variation of milk composition on the physico-chemistrial and rheological characteristics of the Akkaoui has been evaluated.
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Fayez Mohamed Araji. Compositions et aptitudes fromagères de différents laits de vache collectés dans la plaine de la Békaa. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2003. Français. ⟨NNT : 2003INPL018N⟩. ⟨tel-01750084⟩



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