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Effect of Blending Soy Milk with Cow Milk on some Properties of Bio-Labneh

2017; Volume: 2; Issue: 2 Linguagem: Inglês

10.19080/nfsij.2017.02.555581

2474-767X

Magdy Mohamed Ismail,

Food Science and Nutritional Studies

Labneh (concentrated yoghurt) is a semisolid dairy product made from yoghurt by draining away part of its water.The effect of utilization soy milk and ABT culture in Labneh preparation on chemical composition, microbial properties and sensory evaluationproperties was studied.Six treatments of Labneh were manufactured from soy and cow milk and their mixtures using classic and ABT-5 starters.Values of yield, acidity, redox potential (E h ), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids were lower while unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid contents were higher in Labneh made from soy milk than that made from cow milk.Also, Str.thermophillus, L. acidophilus and bifido bacteria numbers were high in soy milk Labneh.Mixing of cow milk with soy milk improved the sensory evaluation scores of Labneh.Labneh made using classic starter had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than that made using of ABT Labneh.ABT culture Labneh possessed high levels of USFA and total free amino acids contents.