Premium
Nutritional, Sensory and Microbiological Qualities of Labneh Made from Goat Milk and Cow Milk
Author(s) -
RAO D. R.,
ALHAJALI A.,
CHAWAN C. B.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14049.x
Subject(s) - food science , cow milk , lactic acid , chemistry , pasteurization , phenylalanine , biology , amino acid , biochemistry , bacteria , genetics
Labneh, a concentrated yogurt product routinely consumed in the Middle East, was prepared from cow milk and goat milk by a procedure normally used in the Middle East. Goat labneh was significantly higher in ash than cow labneh. Protein, fat and total solids were the same. Storage for six months had no significant influence on the chemical composition. Levels of Ca, P and K were higher in goat labneh. Goat labneh protein had significantly higher levels of aspartic acid, threonine, proline, valine and phenylalanine than cow labneh. On the other hand, cow Labneh protein had significantly higher levels of histidine and arginine. Total aerobic counts, lactic acid bacterial counts and counts of yeast and molds decreased by 2 to 4 log tO numbers during 6 months of storage in both labnehs. Storage of goat labneh, but not cow labneh, for six months significantly improved the sensory qualities.