This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk ( n = 16), dry Kishk ( n = 8), wet Kishk ( n = 8), and Ambarees ( n = 26) were collected from individuals who both farm and process these products. They represent the two production levels within the identified value chains in the Shouf and West Bekaa regions. Microbiological analyses revealed that all samples were free of Escherichia coli , while Staphylococcus aureus was found in all of them with significantly higher levels of contamination in wet Kishk , indicating poor hygienic practices at the different production levels. Coliforms were found in only 3.8% of the Ambarees samples, made from raw milk, showing that the decreasing pH and water activity throughout the long milk fermentation process contributes to the low prevalence of these microorganisms and that cross‐contamination might have occurred during the packaging phase. A regional pattern was observed where microbial counts (total aerobic counts, total coliforms, and S. aureus ) were found significantly higher ( p < 0.05) in milk samples of the West Bekaa, suggesting better hygienic conditions in the Shouf as compared to the West Bekaa. This analysis would be an important tool for developing the goat dairy sector and enhancing the production and promotion of traditional goat milk products. Valorization at the different levels of the value chain, starting with the adoption of good production practices on the farm, training on hygienic standards, innovation in packaging and marketing, and developing adequate policies, may ensure high‐quality end‐products that will eventually contribute to the livelihoods of the main stakeholders in this value chain and help preserve these national culinary gems.

This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spearman’s correlation between sensory properties and physicochemical properties was calculated. A decision tree [DT] was applied with the mean total sensory score [MTSC] as the dependent factor to establish the physicochemical factor/s upon which the different kishk grades were set. To compare the physiochemical attributes of the different grades, the general linear model was applied. Moisture content is negatively and significantly correlated with most sensory attributes. Titratable acidity [TA] is positively and significantly correlated with most sensory attributes. The DT analysis showed that TA was the classifying factor [p = 0.01], and accordingly, grade A [TA ≥ 4.56], grade B [2.50 < TA < 4.56], and grade C [TA ≤ 2.50] kishk data were established, showing MTSC values of 6.32 ± 0.32, 5.26 ± 0.36, and 4.40 ± 0.20, respectively. Applying DT analysis with kishk grades as independent variables, pH was a classifying factor, with 3.95 as the cutoff point. Moisture [p = 0.018], the protein-to-fat ratio [P:F] [p = 0.027] and pH [p < 0.001] differ significantly between the different kishk grades. Accordingly, the criteria for grade A kishk are TA ≥ 4.56, pH ≤ 3.95, moisture < 4%, P:F < 2.03, and particle density < 1489. The low pH and moisture content render it a shelf-stable high-acid food.

Traditional dairy products remain an essential yet underutilized component of Lebanon’s food system. Amid economic instability, supply chain fragility, and heavy reliance on imported dairy inputs (≈80% of demand), these products offer resilient, low-input alternatives rooted in centuries-old practices. This review analyzes key traditional Lebanese dairy products, including Labneh, Labneh–Anbaris, Akkawi, Shanklish, Halloumi, Karishi, Pressed–Brined Karishi (Lebanese Double-Cream), Qishta, and Kishk, using Codex Alimentarius and Tetra Pak classification frameworks. It examines their compositional attributes, milk-to-product conversion efficiency, preservation methods, and economic characteristics. The findings reveal a continuum from high-yield fresh cheeses to lower-yield preserved forms with extended shelf life, demonstrating diversified strategies for food security and resilience. Unlike prior studies focused mainly on composition or culinary aspects, this review integrates classification systems with cultural geography to map Lebanon’s traditional dairy landscape. It highlights strategies grounded in rural milk availability and artisanal know-how, revealing overlooked food system functions. These practices exemplify circular models that valorize whey, minimize waste, and preserve quality without refrigeration, aligning with sustainability goal SDG-12.3. This review calls for integrating these products into national food strategies, regulatory frameworks, and innovation systems, recognizing traditional Lebanese dairy as both cultural heritage and a strategic resource for a more self-sufficient and resilient food sector.

This study presents a comprehensive assessment of tofu production from whole chickpeas as a plant-based protein alternative for sustainable food systems and humanitarian use. A novel process comprising soaking, wet milling, starch sedimentation, thermal coagulation, and optional drying yielded tofu with 56.2% protein (dry basis). Byproducts, including starch and okara, were also recovered and characterized. Nutrient recovery analysis, relative to seed nutrient content, showed that tofu retained most of the protein (59.1%) and fat (43.2%), okara accounted for the majority of fiber (34.5%) with residual protein (13.5%) and fat (16.7%), while the starch fraction primarily contained net carbohydrates (21.6%). Techno-economic modeling showed that fresh tofu can be produced with minimal inputs and an estimated thermal requirement of 0.798 kWh/kg, while tofu powder required 4.109 kWh/kg; both represent idealized values assuming no heat loss or system inefficiency. Theoretical energy minima were estimated under idealized assumptions, and broader environmental and food security implications are discussed as perspectives. Unlike soy, chickpeas carry a low allergenic risk, which may enhance suitability for population-wide feeding interventions. Broader implications for sustainable development goals (hunger, health, climate action) and humanitarian applications are discussed as perspectives. Chickpea tofu may represent a viable shelf-stable protein platform for local and emergency food systems.

To establish the physicochemical, yield and sensory attributes of Lebanese Kishk (dried-fermented-cereal-milk product) Kishk samples from Chouf and Western Beqaa districts were collected while recording the fermented milk type used (goat, cow or mixed: goat and cow). Using Pearson-square, milk to Kishk conversion values (MKCV) were estimated, and the sensory attributes (texture, aroma, appearance, mouthfeel, saltiness and taste) were assessed. The KFC moisture (p = 0.03), ash (p = 0.006), water-activity (p = 0.023), EC (ms/cm) (p = 0.022) and particle density (p = 0.02) values were higher compared to those recorded for KFWB. The fat (p = 0.002), fiber (p = 0.007), and titratable acidity (p<0.001) of KFC were lower compared to those of KFWB, while protein, carbohydrate, pH, and TDS (ppt) did not differ significantly. Physicochemical values of Kishk produced using different fermented milk (cow, goat, cow and goat) showed no significant difference. MKCV (3.83 kg Milk/Kg Kishk) in Western Beqaa were higher (p = 0.03) than those observed in Chouf (3.14 Kg Milk/Kg Kishk). MKCV based on fermented milk type did differ (p = 0.006), where MKCV using cow’s milk was lower when compared to those done using goat’s milk, both showing no difference when compared to MKCV produced using mixed milk. Sensory scores of KFS and KFWB sorted by milk type did not differ significantly. Kishk physicochemical properties differed (p = 0.006) based on district and fermented milk type, while no substantial difference was observed when Kishk values were sorted based on fermented milk type. The district difference concerning the composition and the source of the fermented milk had little effect on the sensory score.