Abstract
The aim of this study was to investigate the effect of incorporation of olive cake (OC) on some properties of Labneh made from goat's milk using ABT-5 culture. Three rates of OC (0.25, 0.50 and 1 %) were added to both goat's milk and Labneh paste. Labneh was stored for 28 days at 5°C and samples were taken and analysed at 7 days intervals. Adding OC increased pH, total solids, fat , salt, total protein, total phenol, dietary fibers, total antioxidant activity and total volatile fatty acids values. On contrary, titratable acidity, water soluble nitrogen, and total bacterial count, lactic acid bacteria and bifidobacteria contents slightly decreased. Sensory evolution scores revealed that the Labneh fortified with 0.25 and 0.50% OC (added to milk or paste) was acceptable during the storage period. Adding OC depress production cost of Labneh. Thus, diverse nutritional and economic benefits can be acquired.
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