Fig. 9

Some similar cheeses to “Klila” in the world. “Klila” cheese produced from the basic ingredient “Lben” can be consumed fresh (a) or dried (b) especially in festive moments (retrieved from LEKSIR [51]). “Jameed,” prepared from the “Lben,” by heat treatment, the draining is done on fabric, and the product is salted, kneaded, and then dried in the form of large solid pellets or other forms (c, d) (retrieved from LEKSIR [51]). “Chhurpi” is a cheese product in the mountain area of India, Nepal, and Bhutan made from precipitated proteins buttermilk only or mixed with partly skimmed milk or whole. “Soft chhurpi” contains a high amount of moisture, and thus, it is soft in nature, and it provides instant energy. People generally take it after working hard (e). “Hard chhurpi”: the “soft chhurpi” is sun dried for 5 to 7 days as the moisture content becomes low. “Hard chhurpi” is stored for future consumption. Usually, people consume this “chhurpi” with vegetables soup (f) [12]. “Kishk” cheese is made in several Middle Eastern countries and known by different names according to the region. It is called “Hogut” in Qatar, “Kishk” or “Kushk” in Lebanon and Egypt, and “Keshkeh” in Syria. It is made by mixing “Bourghol” (Cereals) and milk, with a progressive addition of “Lben.” The “kishk” is mixed with water, salt, garlic, and dried meat then boiled; it is consumed as a hot and pleasant soup (g, h) (retrieved from LEKSIR [51])