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The effect of processing temperatures on the quality of labneh made by ultrafiltration

1991; Wiley; Volume: 44; Issue: 4 Linguagem: Inglês

10.1111/j.1471-0307.1991.tb01915.x

1471-0307

A. Y. Tamime, G.J. Davies, Ali Chehadé, Hassan Abdullah Mahdi,

Phytochemicals and Antioxidant Activities

Twelve batches of labneh were manufactured by using the traditional method and also by ultrafiltration (UF) of yogurt at temperatures ranging from 35°‐55° C. The labneh samples contained 21.3–26.4% total solids (including minerals and unmetabolized lactose), 6.6–9.3% protein and 9.8–12.6% fat. The highest flux rate during UF was observed at temperatures 50° C, but the total viable counts of the starter organisms were lower when compared with labneh concentrated at 45° C. Portions of each of the labneh samples were smoothed using a lactic curd homogenizer fitted with different homogenizer heads (D‐170 and D‐280). Homogenization markedly affected the firmness of labneh and is therefore recommended to smooth the product using homogenizer head D‐280 because it causes less turbulence.