In the heart of Lebanon, where the rolling hills cradle centuries-old traditions, a recent study shines a light on the microbial quality of beloved local cheeses—Ambarees and Kishk. Conducted by Mabelle Chedid from The Livestock Sustainability (TLS), this research dives deep into the safety and quality of these traditional fermented dairy products, revealing insights that could reshape the goat dairy sector in the region.
The study, published in the International Journal of Food Science, took a close look at 58 samples collected from farmers and processors in the Shouf and West Bekaa regions. The findings were telling. While all samples were free from Escherichia coli, a concerning trend emerged: Staphylococcus aureus was detected in all samples, particularly in wet Kishk, pointing to lapses in hygiene during production. “It’s a wake-up call for producers,” Chedid remarked, emphasizing the need for better practices. The research highlights a stark contrast in microbial counts between the two regions, with the Shouf showing significantly better hygienic conditions than West Bekaa.
This kind of analysis isn’t just about numbers; it’s about the future of a vital sector. With the goat dairy market gaining traction, ensuring high-quality products is paramount. Chedid explained, “By focusing on good production practices and hygiene standards, we can elevate the quality of these traditional products and, in turn, the livelihoods of the farmers.”
The implications of this research extend beyond the dairy aisle. It opens doors for innovation in packaging and marketing, which can attract a broader audience while preserving Lebanon’s culinary heritage. The study also underscores the importance of training and policy development, suggesting that a concerted effort could lead to a thriving market for these artisanal cheeses.
In a world where consumers are increasingly conscious of food safety and quality, this research serves as a crucial stepping stone. By addressing the weaknesses identified in microbial quality, the goat dairy sector can enhance its reputation and profitability. As Chedid aptly put it, “This is about more than just cheese; it’s about sustaining a way of life and preserving our culture.”
With such promising prospects on the horizon, the future of traditional fermented cheeses in Lebanon looks brighter than ever, driven by science and a commitment to quality. The findings from this study not only pave the way for improved practices but also celebrate the rich agricultural heritage of Lebanon, ensuring that these culinary gems remain a cherished part of the nation’s identity.