Achemical and Microbiological study of Healthy Labneh Made from Different Types of Milk
College Of Basic Education Researches Journal,
2021, Volume 17, Issue 2, Pages 1498-1512
AbstractThe aim of this study was to use different kinds of milk for manufacturing of healthy soft Labneh with addition of the probiotics and chemical, microbiological and organoleptic properties studies were performed of the Labnah during different storage periods namely, 1, 8 and 16 days. Results showed that, the labneh which was manufactured from 100% whole buffalo milk contained high percent of protein, fats and total solid, and ash was higher than those labneh which were manufactured from other kinds of milk (cow milk, skim buffalo milk). As these percentage were 10.63% ,14.97% ,33.34% ,1.61% respectively and these percentage increased with increasing storage period. Results showed that, the Labnah which was manufactured from 100% whole buffalo milk contained less percentage of moisture than labneh of other kinds of milk, which was 66.66% of age 1 day and with using traditional starter and became 66.52% of age 8 days and then gradually reduced with increasing storage period. and its acidity was rapidly developed compared with other labneh and the acidity was increased when healthy bacteria was added with increasing storage period until accomplished 2.85% of age 16 days. While it was the lowest percentage of acidity in the sample of labneh made from skim milk as it was 1.24% at the same age. The numbers of healthy bacteria in the soft labnah were within the logic and acceptable number which was 106 C.F.U/g labneh until the end of storage period. However, concerning to the numbers of yeast and molds, it was noticed that their numbers were increased with increasing the storage period, whereas, the numbers of pathogenic bacteria such as E. coli bacteria, results showed that, the labnah was unoccupied of it.
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