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 ( = 16), dry Kishk ( = 8), wet Kishk ( = 8), and Ambarees ( = 26) were collected from individuals who both farm and process these products.
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