Hassanein, A., Zaghloul, A., Elsanhoty, R. (2008). EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY. Journal of Food and Dairy Sciences, 33(8), 5853-5864. doi: 10.21608/jfds.2008.124931
A. M. Hassanein; A. H. Zaghloul; R. M. Elsanhoty. "EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY". Journal of Food and Dairy Sciences, 33, 8, 2008, 5853-5864. doi: 10.21608/jfds.2008.124931
Hassanein, A., Zaghloul, A., Elsanhoty, R. (2008). 'EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY', Journal of Food and Dairy Sciences, 33(8), pp. 5853-5864. doi: 10.21608/jfds.2008.124931
Hassanein, A., Zaghloul, A., Elsanhoty, R. EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY. Journal of Food and Dairy Sciences, 2008; 33(8): 5853-5864. doi: 10.21608/jfds.2008.124931
EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY
1Dairy Res. Dept., Food Tech.Res. Institute, Agric. Research Center, Giza,Egypt.
2Dairy Res. Dep. National Research Center,Giza, Egypt.
3Dep. of Indu. Biotechnology, Institute of Genetic Eng. and Biotechnology, Menufia Univ.
Abstract
Like-labneh products were prepared with buffaloes' milk contained 14 % total solids, barley flour 10 % and butter milk 6 %. The mixture was inculated using five strains to give five treatments. Treatment Ι contained 3.0% yoghurt culture, treatment ΙΙ contained 1.5%Bifidobacterium lactis and Lactobacillus acidophilus, treatment ΙΙΙ contained 3.0 % ABT culturs, treatment ΙV contained 1.5 % from treatment ΙΙ strains plus 0.5 % glucon delta lacton and treatment V contained 1.5 % ABT plus o.5 % glucon delta lacton. The chemically, microbiologically and organoleptically were determined in like-labneh products at different storage periods zero time, 4, 8, 18 and 30 days at 5˚C in refregerator. The results showed that the total solids, ash, soluble protein and acidity were increased wereas, total protein and pH values were decreased in all treatments like-labneh products. Moreover, the acetaldehyde concentration in like-labneh from all treatments had increased gradually during storage period to reach a maximum after 18 days and its followed by a decreased at the end of storage period. Whereas, the diacetyl concentration had increased till the end of storage period. The organic acids, citric, pyrovic and lactic acids were decreased in like-labneh products after 8 days. Whilist acetic and formic acids were decreased after 4 days in all treatments during storage.
The results from microbiological properties in like-labneh products for all treatments showed that the total counts of bacteria and bifidobacterium lactis had decreased after 18 days and 4 days , respectivley, and also, Streptococcus thermophillus was decreased and increased after 8 days. Whereas, Lactobacillus acidophilus had gradually dereased meanwhile, yeast and moulds were oppisatly trends.
The sensory evaluation of like-labneh products for all treatments during storage period gave not changes and the best flavour, taste and texture.
It might be concluded that the like-labneh product from incubated barley flour and ABT followed by bifidobacteria and lactobacillus acidophilus gave the best sensory evaluation.
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