Hassabo, R. (2017). Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.. Journal of Food and Dairy Sciences, 8(11), 431-434. doi: 10.21608/jfds.2017.38938
R. M. Hassabo. "Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.". Journal of Food and Dairy Sciences, 8, 11, 2017, 431-434. doi: 10.21608/jfds.2017.38938
Hassabo, R. (2017). 'Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.', Journal of Food and Dairy Sciences, 8(11), pp. 431-434. doi: 10.21608/jfds.2017.38938
Hassabo, R. Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.. Journal of Food and Dairy Sciences, 2017; 8(11): 431-434. doi: 10.21608/jfds.2017.38938
Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.
Dairy Chemistry Department – Animal Production Research Institute Agricultural Research Center, Egypt.
Abstract
Labneh was made using buffalo's milk of 4% milk fat (control) treatment. Four treatments were made with frequent homogenizer technique for homogenization of palm oil with labneh mixture containing 23% total solids using skim milk powder. The chemical, microbiological and organoleptic properties were carried out. Control and treatment T1 (4% milk fat and 4% palm oil) were of the lowest fermentation time during preparation of yoghurt used in making labneh. In the resultant fresh and stored labneh, the control sample were of the highest acidity, which gradually decreased in T4 (water with 8% palm oil) Also, NPN, TVFA and acetaldehyde contents were of the maximum in the control, Treatments T3 ( liquid buffalo's skim milk with 8% palm oil) and T4 (water with 8% palm oil) had the lowest values in this respect. The optimal samples microbiologically were noticed in control one, while the viable counts gradually decreased especially in fresh and stored T3 and T4 labneh in order. Organoleptically, control and T1 were the superior as accepted of their flavour and body & texture. On the contrary T4 had the minimum scoring points in this respect.
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