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Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis

2016; Elsevier BV; Volume: 138; Linguagem: Inglês

10.1016/j.smallrumres.2016.04.003

1879-0941

Mireille Serhan, Jessy Mattar, Liliane Debs,

Animal Nutrition and Physiology

The aim of this study was to characterize concentrated yogurt (Labneh) made of goats’ milk, cows’ milk and their mixture. Physicochemical, microbiological, and sensory parameters of Labneh were monitored after production, with specific reference to the type of milk. Seven different formulations were prepared by mixing cow and goat milk in different proportions. Mass fraction (%) of goats’ milk in the mixtures was 100, 50, 40, 30, 20, 10 and 0. Compositional parameters, profiles of the fatty acids (FAs) and main microbial groups in Labneh were performed. Labneh produced from goat’s milk was characterized by its higher moisture, ash and fat content, but lower pH, total solids, protein and lactose content in comparison to that of the Labneh developed using cow’s milk. Labneh with goat’s milk had a higher short- and medium- chain FAs groups, and a lower long- chain FAs than that only containing cow’s milk. Samples with 40% goats’ milk/60% cow’s milk were the most preferred by the sensory panel. The development of Labneh with both goats’ and cows’ milk is an interesting opportunity to produce a goat dairy product that is considered satisfactory by consumers.