Abstract
The effect of using soy milk and ABT culture on various Labneh properties was investigated. Six treatments of Labneh were made from soy and buffalo milk and from their mixtures using classic and ABT-5 starters. Labneh made from soy milk had the lowest yield, acidity, redox potential (Eh), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids contents while buffalo’s milk Labneh had the highest. Soy milk Labneh had the highest level of unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid. Also, soy milk Labneh had the greatest count of Str. thermophillus, L. acidophilus and bifidobacteria. Utilization of soy milk only or mixed with buffalo milk in Labneh manufacture decreased the count of L. bulgaricus. Mixing of buffalo milk with soy milk increased the sensory evaluation scores of Labneh. Classic starter Labneh had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than those of ABT Labneh. Using of ABT culture in Labneh manufacturing increased USFA and total free amino acids contents. ABT Labneh had higher numbers of Str. thermophillus than those of classic starter.
Highlights
MATERIALS AND METHODSIn the Middle East region, concentrated yoghurt (Labneh) is highly appreciated and consumed with bread all year a round
The yield values of fresh Labneh were higher in treatments made from buffalo milk as compared with that made from soy milk
These outcomes are in agreement with the findings of Ammar et al, (1999) who stated that the yield of Labneh manufactured from buffalo milk was higher than that of cow or recombined milk
Summary
MATERIALS AND METHODSIn the Middle East region, concentrated yoghurt (Labneh) is highly appreciated and consumed with bread all year a round. The first is 22% where Labneh is prepared to be consumed within two weeks and usually stored in refrigerators. Soya milk is the biggest soya-based product consumed in the world, because of its potential health benefits and as an alternative to cow milk targeting for lactose-intolerant individuals, those allergic to milk proteins, or those avoiding consuming milk for other reasons (Reilly et al, 2006). It is made from soaked soybeans by grinding, heating, and filtering (Ikya et al, 2013). Bacteriological parameters and sensory evaluation of Labneh were monitored
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