ABSTRACT
Kishk is a driedfermented milk/cereal mixture which is produced in many countries.
D(flerences in the chemical composition of commercial and laboratory-made
samples are evident mainl,v because dtjferent ingredients have been used and the
ratio of cereal to fermented milk ranges between I : 2 and 1: 4.
Microbiologically, the product is free of cohforms, but may contain yeasts and
moulds, depending on the hygiene during manufacture of the product. Sporeforming
bacteria are the only organisms found in significant numbers.
Kishks made with cereals other than wheat were highly rated by panelists, but
Jlavoured Kishks were not accepted by Middle Eastern consumers.
The product is highly nutritious and minor constituents that are defi’cient in milk
are supplemented by cereal and vice versa.