Comparative study on Labneh cheese made from milk fat and avocado paste

Abstract

The present study was carried out to prepare a healthy Labneh cheese from fresh whole buffalo's milk and avocado paste en route to innovate a functional food. To achieve the purpose of this research, a pasteurized buffalo’s milk (at 74°C for 15 sec) was cooled immediately to 40°C and divided into four equal quantities. The first quantity was manufactured as a control. The second, third, and fourth quantities were mixed with avocado paste and 0.1% disodium citrate at percentages of 5, 10 and 15%, respectively then stirred well to obtain uniform mixtures. Then a concentration of 4% fresh prepared bacterial yoghurt starter culture was added for all milk portions and incubated at 40 °C. The incubation was terminated at pH 4.8. All treatments were put into cloth bags and hung up in a refrigerator to allow whey to drain for 12 h, then 1% salt was added and filled into suitable containers. The obtained results showed that, the Labneh fortification with avocado paste up to 5% led to improve the body and the texture and did not clearly affect the appearance and the flavor. While the exceeding avocado paste addition to 15% led to a decrease in the degrees of texture, body and appearance. Also it was determined the total cost of one kg Labnehcheesecontaining 5% avocado pasteincreased only by 8.9% versus the control. Finally, the forgoing results led satisfactory to conclude that, it could successfully made a Labneh cheese that meets the intended health purposes based on the fortification with 5% avocado pasteofmany impressive health benefits en route to innovate a functional food.