Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture
and it is widely consumed in Egypt and the eastern Mediterranean. Thus the aim of this study was to
investigate the impact of using barley and millet grains and goat milk compared to wheat grains and
cow milk as traditional sources on physical, color parameters, microbiological criteria, minerals contents
and sensory properties of Egyptian Kishk. It could be observed that Kishk prepared from millet grains
with cow and goat milk had low pH 4.39 & 4.42 and high acidity 1.50 & 1.48%, respectively. The highest
content of iron 29.90 and 28.40 ppm were given by Kishk prepared from imported wheat grains with cow
and goat milk, respectively. Data also indicated that as a result of low water activity (0.33) and pH value
(4.68) in average of different prepared Kishk samples, the total bacterial counts are no practical consequence
because these microorganisms do not grow in dried Kishk. The counts of coliform, yeasts and
molds were not detected at detection limit < log cfu/g for any prepared Kishk samples. It could be due
to Kishk is characterized as low water activity and high acidic food. Finally, the highest score of overall
acceptability was given by Kishk prepared from cow milk with imported and local wheat Burghol being
87.3 and 7.1, respectively. In addition, no significant difference was observed between wheat and millet
grains in the acceptability of Kishk, whereas the panelists preferred Kishk prepared with millet because
their light color and delicious taste especially after steamed during preparation. It could be concluded
that we can benefit from nutritional value and health benefits of some grains such as barley, millet, also
goat milk in the production of Kishk, which is one of the traditional food in Egypt.