**The Goat Dairy Sector in Lebanon**

**The Goat Dairy Sector in Lebanon**

#### Mireille Serhan and Jessy Mattar Mireille Serhan and Jessy Mattar Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/intechopen.70077

#### **Abstract**

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Goat farming in Lebanon is an ancestral heritage that may disappear by the overflowing of new technologies; its protection is necessary for the preservation of patrimonial traditions that support our regions. Although goat milk is very nutritious and is considered as an acceptable food in several parts of the country, its production and handling remain a major problem limiting its consumption. In the Mediterranean region, and particularly in Lebanon, goat's milk is becoming increasingly important especially because of the popularity of its products (Darfiyeh, Aricheh, Serdale, Shankleesh, Labneh and Kishk). There is a growing interest in the consumption of the aforementioned typical goat products, which is partly due to the uniqueness of such foods. Their market is expanding; therefore, there is an increasing interest in maintaining the authenticity of these typical products. Considering the limited data available and the latest developments, the purpose of the present chapter is to (1) analyse the current situation of the goat dairy sector in Lebanon, (2) shed the light on the particular manufacturing practices and ripening tools used to yield a variety of artisanal products, and (3) review the attempts of valorisation of milk from goats.

DOI: 10.5772/intechopen.70077

**Keywords:** milk production, traditional cheeses, quality aspects, valorisation, goat, Lebanon

#### **1. Introduction**

Small ruminants in Lebanon contribute to 25% of milk production. Lebanese goat population counts 403,800 animals [1] of which most of it (96.8%) is Baladi breed.

The goat milk sector in Lebanon continues to improve for many years. Although there were the biological, sanitary and socio-economic constraints, milk production has increased from 21.2 (2008) to 34 (2010) thousand tons [1].

Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. © 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons

It is mainly intended for direct consumption; but it is also processed only into traditional and local dairy products such as Laban [2], Darfiyeh and Aricheh [3], Serdale [3], Shankleesh [4], Labneh [5] and Kishk [6].

According to Khalifat [9], only 10 supermarket chains spread all over the country control over 35% of the Lebanese distribution market, and over 25,000 traditional and modern sales centres also called *Dukkaneh* prevalent in urban areas monopolize the remaining portion of the food distribution market. *Dukkaneh* present a good opportunity for farmers to sell their products beyond their geographic area since they are less demanding when it comes to qual-

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http://dx.doi.org/10.5772/intechopen.70077

Although the production of milk and meat is relatively low, the demand on such products and their by-products remains very high. In fact, the trend in Lebanon is to sell dairy products on the spot in specialized fridges where consumers choose from a variety of native and international variety of cheese or as readily packaged and branded units. Dairy products represent between 12 and 20% of food products total groceries sales, which is a fairly high amount.

This high percentage of dairy sales is in correlation with the major part that dairy occupies in the Lebanese diet with an estimated 189 Kg [11] per capita yearly consumption. Mediterranean diet in general includes dairy product consumption on a regular basis, and can be included in every meal of the day. Correspondingly, Greece for example has 207 Kg per capita and Spain 190 Kg per capita dairy intake. Producers are directly sought after in the weekends and holidays other-

According to a previous study by El Balaa et al. [12], small ruminant products are valued by Lebanese consumers, the favoured products being Kishk and Halloumi cheese usually eaten for breakfast, followed by double cream cheese, Akkaoui cheese and Shankleesh. Halloumi, Akkaoui and double cream cheese, they are consumed mostly multiple times per week and the Kishk's frequency of consumption is at least once a week, of course depending on the

In Lebanon, Ministry of Public Health data showed an increase in the number of reported cases of food poisoning, from 43 in 2002 to 373 in 2004. Some of these cases were related to the

The local milk production covered in 2005 more than one third of Lebanon consumption needs (in fresh milk equivalent) [13]. The total quantity of locally produced milk increased up to 252,000 tons in 2005 with a 3% increase from 2004. Lebanese cheese imports totalled 32,000 tons in 2002, and full dairy exports amounted to 420 tons in 2002, especially for Akkaoui and

For many small herders, goats are seen as hardier animals than sheep since they can roam

On the other hand, the continuous increase in food poisoning cases reported around Lebanon has highlighted the need to monitor the manufacturing of food products in order to avoid future health hazards [13]. Other constraints mainly relate to the production systems, farm management skills, health of the herds, milk and dairy product quality and their marketing [1].

wise the sources of purchase are mainly *Dukkaneh* and supermarkets.

**3. Strengths, weaknesses, opportunities and threats**

farther searching for food and also have a longer milking season [10].

ity and marketing [10].

families' traditions.

Halloumi cheeses.

consumption of homemade cheese.

Organoleptic and physico-chemical properties of these artisanal cheeses are defined by natural starters as well as a particular method of production passed from generations to generations. The length of the ripening stage of these cheeses and the specialized containers used to do so, contribute much to their appeal and growing interest.

Goat products have a distinctive and relatively strong flavour compared to cow milk products. Technological parameters influence cheese flavour intensity, since the specialized microorganisms that come into play in characterizing the final product vary in intensity in artisanal products versus mass-produced goat cheese products.

The original products market is expanding not only in Lebanon, but in the whole Mediterranean area as well. The trend towards healthy eating and greener food has led to an increase in the economic importance to goat milk products.

While goat artisanal products are regarded as a nutritious dairy option, parts of the country, which mostly include younger generations, still consider these products as unacceptable for consumption because of its production and handling problem. In fact, data of the Ministry of Public Health in Lebanon showed an increase in the number of reported cases of food poisoning. Some of these cases were related to the consumption of artisanal goat cheeses.

A review of current literature integrated in this chapter provides a unique source of the Lebanese goat sector.
