ReviewFoods (Basel, Switzerland)2025
Milk Supply in Lebanon: Economic Challenges and the Role of Traditional Dairy Products.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effects of tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk.Food science of animal resources · 2026Article
- Understanding consumer behavior in Lebanon's polycrisis: The role of ethnocentrism, coping ability, and socioeconomic status.PloS one · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
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.
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Registered trials
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