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.
Part of the book: Goat Science