**2. Goat milk production and yield**

According to FAO [7] in 2009, there was 330,000 sheep and 450,000 goats heads in Lebanon According to the Lebanese Center for Agronomic Research and Studies, the goat milk production in Lebanon accounted for more than EUR 54 million in 2014 with a 76% growth per year and a rising consumer demand.

In fact, sheep and goats have always been an integral part of the rural mosaic in Lebanon. According to a recent study by the FAO [8], goats are mainly referred to as the 'Baladi breed' or 'Shami breed' and sheep are of 'Awassi breed' with local traits.

Both sheep and goats are managed under nomadic and semi-nomadic systems, feeding on natural grasslands, crop remnants, and forest types [8].

The seasonality of dairy production is well defined, due to the scarcity of intensive production systems.

Only a small amount of small ruminant milk production is processed into dairy products such as Kishk or Shankleesh to be sold to consumers or distributors. Producers usually sell the largest part of produced goat milk to manufacturers as whole milk. This account to 87.6% of goat milk and 92.4% sheep milk sold.

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 quality and marketing [10].

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],

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

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

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

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 poison-

A review of current literature integrated in this chapter provides a unique source of the

According to FAO [7] in 2009, there was 330,000 sheep and 450,000 goats heads in Lebanon According to the Lebanese Center for Agronomic Research and Studies, the goat milk production in Lebanon accounted for more than EUR 54 million in 2014 with a 76% growth per year

In fact, sheep and goats have always been an integral part of the rural mosaic in Lebanon. According to a recent study by the FAO [8], goats are mainly referred to as the 'Baladi breed'

Both sheep and goats are managed under nomadic and semi-nomadic systems, feeding on

The seasonality of dairy production is well defined, due to the scarcity of intensive production

Only a small amount of small ruminant milk production is processed into dairy products such as Kishk or Shankleesh to be sold to consumers or distributors. Producers usually sell the largest part of produced goat milk to manufacturers as whole milk. This account to 87.6%

or 'Shami breed' and sheep are of 'Awassi breed' with local traits.

natural grasslands, crop remnants, and forest types [8].

of goat milk and 92.4% sheep milk sold.

ing. Some of these cases were related to the consumption of artisanal goat cheeses.

do so, contribute much to their appeal and growing interest.

products versus mass-produced goat cheese products.

economic importance to goat milk products.

**2. Goat milk production and yield**

and a rising consumer demand.

Labneh [5] and Kishk [6].

382 Goat Science

Lebanese goat sector.

systems.

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

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 families' traditions.

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 consumption of homemade cheese.

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 Halloumi cheeses.
