Essai d’optimisation du procédé de fabrication de la poudre de kishk libanais : conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et sensorielles

Abstract : The aim of this thesis is to characterize Lebanese kishk powder, a traditional fermented milk, and to optimize its processing technology. Samples of traditional kishk powder were collected, and their physicochemical, rheological, sensory and microbiological properties were studied based on the type of milk. As a result, kishk prepared with goat milk is richer in fat than other types. The particle size distribution is very wide, regardless of the type of milk, with simultaneous presence of fine irregularly shaped particles and large aggregates. Powder particles are coated with a thick layer of fat conferring a cohesive character and a high shear strength. Kishk soup has a shear-thinning behavior, and its sensory properties are strongly related to the production region and the type of milk. The effect of optimized production conditions on the properties of kishk powder and soup was also studied. The results are promising and show that the structure and rheological behavior of kishk powder were not altered. Indeed, the two kishk powders exhibit almost similar rheological properties, with low flowability, despite slight differences in chemical composition and particle size. Finally, kishk soup resulting from the optimized production seems thicker and consistent than traditional soup, without significant loss of the organoleptic properties of kishk.
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Christelle Salameh. Essai d’optimisation du procédé de fabrication de la poudre de kishk libanais : conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et sensorielles. Alimentation et Nutrition. Université de Lorraine, 2016. Français. ⟨NNT : 2016LORR0073⟩. ⟨tel-01754660⟩

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