D. R. Rao, A. ALHAJALI, C.B. Chawan,
ABSTRACT Labneh, a concentrated yogurt product routinely consumed in the Middle East, was prepared from cow milk and goat ... 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. ... 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 ...
Tópico(s): Meat and Animal Product Quality
1987 - Wiley | Journal of Food Science
Mutlag Al.Otaibi, Hassan El.Demerdash,
... marjoram and sage, were added to concentrated yoghurt (labneh) at concentrations of 0.2, 0.5 and ... chemical, microbiological and organoleptic properties of freshly prepared labneh and of the labneh stored at 5EsC ± 1 for up to 21 ... fatty acid and acetaldehyde values of the prepared labneh. On the other hand, total solids and fat- ... and Lactobacillus delbrueckii ssp. bulgaricus in the treated labneh increased and reached a maximum after 7 days ... forming bacteria were not detected in the treated labneh. Of the different treated labneh, labneh containing 0. ...
Tópico(s): Phytochemicals and Antioxidant Activities
2008 - Academic Journals | African Journal of Microbiology Research
S M M S Shamsia and El-Ghannam,
... composition, rheological properties and sensory evaluation of fresh labneh made from cow's milk, using ultrafiltration (UF) ... and permeate concentrate (1%) on coagulation time of labneh where the two components have been accelerated the ... already increased total solids significantly.Chemical composition of labneh showed that total solids, total protein, soluble protein, fat, ash, acidity and pH were increased in labneh made from UF retentate comparing with that traditionally prepared.pH was higher in UF labneh although acidity content was markedly higher than that ...
Tópico(s): Phytochemicals and Antioxidant Activities
2012 - | Alexandria Science Exchange Journal
Samah M. El‐Sayed, Hoda S. El‐Sayed, Heba H. Salama, Encheng Sun,
Objective: This study aimed to prepare labneh from skim buffaloʼs UF-retentate fortified with Moringa oleifera oil using different ratios (100, 150 and 200 mg mLG 1 ) to increase ... Saccharomyces cerevisiae) and other three fungal strains.Also, labneh was fortified with different concentration of Moringa oleifera oil.Functional labneh mixture was inoculated with Lactobacillus acidophilus (1%), Lactobacillus ... rheological properties of the Moringa oleifera oil and labneh were determined.Results: The Moringa oleifera oil displayed ...
Tópico(s): Hibiscus Plant Research Studies
2017 - | International Journal of Dairy Science
Labneh (concentrated yoghurt) is a semisolid dairy product made from yoghurt by draining away part of its ... 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 ... and α-linolenic acid contents were higher in Labneh made from soy milk than that made from ... bifido bacteria numbers were high in soy milk Labneh.Mixing of cow milk with soy milk improved ...
Tópico(s): Food Science and Nutritional Studies
2017 - | Nutrition & Food Science International journal
Magdy Mohamed Ismail, Gehan Ghoneem, Naeem A. EL- Boraey, Mohamed Tabekha, Hoda Elashrey,
... using soy milk and ABT culture on various Labneh properties was investigated. Six treatments of Labneh were made from soy and buffalo milk and ... their mixtures using classic and ABT-5 starters. Labneh made from soy milk had the lowest yield, ... total amino acids contents while buffalo’s milk Labneh had the highest. Soy milk Labneh had the highest level of unsaturated fatty acids ( ... acid and α-linolenic acid. Also, soy milk Labneh had the greatest count of Str. thermophillus, L. ... milk only or mixed with buffalo milk in Labneh manufacture decreased the count of L. bulgaricus. Mixing ...
Tópico(s): Advances in Cucurbitaceae Research
2017 - Slovak University of Agriculture | Journal of Microbiology Biotechnology and Food Sciences
A. A. Aly, M. Refaey, Ahmed M. Hameed, Ali Sayqal, Sherif A. Abdella, Alaa S. Mohamed, Hassan M.A.A., Hesham A. Ismail,
... most ancient oil seed crops used in functional Labneh preperation. The goal of the present study was to explore the quality of Labneh made from skim milk fortified with 0%, 2%, ... seeds powder (SSP) as alternative to fat. Control Labneh made from whole milk and their treatments with ... organoleptic properties were determined in fresh and stored Labneh (for 7, 14, and 21 days) as well ... amino acids and microstructures were measured in fresh Labneh. The results showed that sesame seed contains up ... protein and ash contents were decreased in control Labneh compared with Labneh treatments. These all values increased ...
Tópico(s): Cassava research and cyanide
2020 - Elsevier BV | Arabian Journal of Chemistry
Y.A. El-Samragy, E. O. Fayed, A Aly, A. E. Hagrass,
... manufacture of concentrated yogurt known in Egypt as "Labneh". Different combinations of some strains of Enterococcus faecalis , ... of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in ... acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i. ...
Tópico(s): Meat and Animal Product Quality
1988 - Elsevier BV | Journal of Food Protection
Basim Abu‐Jdayil, Hazim A. Mohameed,
... time on the flow properties of concentrated yogurt (labneh) was investigated using a rotational viscometer. Commercial labneh samples were stored at 8 °C. Experiments were ... a function of shearing time. The completely destructed labneh flow properties were also measured after subjecting the labneh samples to a high shear rate for 2 ... The increase in the apparent viscosity of fresh labneh with storage time is attributed to the further ... gel structure occurred. It was also found that, labneh samples exhibited shear-thinning and thixotropic behaviours with ...
Tópico(s): Microencapsulation and Drying Processes
2002 - Elsevier BV | Journal of Food Engineering
Mireille Serhan, Jessy Mattar, Liliane Debs,
... 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 ... fatty acids (FAs) and main microbial groups in Labneh were performed. Labneh produced from goat’s milk was characterized by ... lactose content in comparison to that of the Labneh developed using cow’s milk. Labneh with goat’s milk had a higher short- ... preferred by the sensory panel. The development of Labneh with both goats’ and cows’ milk is an ...
Tópico(s): Animal Nutrition and Physiology
2016 - Elsevier BV | Small Ruminant Research
Fouad M. F. Elshaghabee, Ahmed El‐Hussein, Mahmoud Mohamed,
Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the ... the probiotic bacteria’s activities while enhancing the labneh’s characteristics and consequently produce a more favorable labneh product with better marketing qualities. The photobiostimulated bacterial ... titratable acidity with the moisture reduction of the labneh product under cold storage conditions for 20 days. ...
Tópico(s): Microbial Inactivation Methods
2022 - Multidisciplinary Digital Publishing Institute | Fermentation
Hazim A. Mohameed, Basim Abu‐Jdayil, Ali Shawabkeh,
... of solids concentration on the apparent viscosity of labneh made from sheep milk has been investigated using a rotary viscometer. Sheep labneh was manufactured following the traditional method by using cloth bags. Apparent viscosity of labneh with four different solids concentration was studied as ... the shear rate. It is found that sheep labneh with different solids concentration exhibits shear thinning and ... best for correlating the experimental data. Completely destructed labneh, after 4-h preshearing, was also studied as ...
Tópico(s): Meat and Animal Product Quality
2003 - Elsevier BV | Journal of Food Engineering
Zekai Tarakçı, Hasan Temiz, Atnan Uğur,
... different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10‐ ... dry matter, fat and ash contents of the labneh samples. The pH and titratable acidity values were ... by herbs and storage periods. Adding herb to labneh altered the colour: L * values in all samples ... differently from herbs added. Calcium content of the labneh decreased with the addition of herbs, but phosphorus, ... zinc contents increased. The sensorial scores of the labneh samples were influenced by the variety of herb ...
Tópico(s): Phytochemicals and Antioxidant Activities
2010 - Wiley | International Journal of Dairy Technology
M. M. Desouky, Samah M. Shalaby, K. Soryal,
... chemical, rheological and microstructure properties of camel milk Labneh. Labneh samples were manufactured from camel milk thermally treated ... C for 15 sec. Chemical composition of resultant Labneh samples showed that total solids, protein and fat contents were only significantly increased in Labneh samples which manufactured from camel milks thermally treated ... the protein matrices of the high thermally treated Labneh samples (T2 and T3) appeared to be relatively ... the physiochemical, texture and sensory properties of resultant Labneh.
Tópico(s): Bee Products Chemical Analysis
2013 - | World journal of dairy & food sciences/World journal of dairy and food sciences
Barbaros Özer, Richard K. Robinson, Alistair S. Grandison, Alan E. Bell,
... study of the physical properties of concentrated yogurt (labneh)was studied. Six different types of labneh (control (cloth bag method), ultrafiltrated (UF) after and ‐ ... powder) were examined. Dynamic rheological studies revealed that labneh is a viscoelastic system in which its elastic ... The elastic and viscous attributes of the control labneh were significantly different from the rest of the ... RO‐after and ‐before fermentation and direct reconstitution labneh) produced weaker gel structures than their UF counterparts. ...
Tópico(s): Polysaccharides and Plant Cell Walls
1997 - Wiley | International Journal of Dairy Technology
E. Habib Eman, M. Shamsia Sherif, A. Awad Sameh, M. Ziena Hamed,
Labneh is one of the most popular dairy products in the Middle East and has gained immense ... its higher nutritional value compared to traditional yogurt. Labneh is defined as a concentrated yogurt in which ... study, sage powder and olive oil were in Labneh for increasing its health benefits. The incorporated results ... oil significantly reduced the hardness and viscosity of Labneh. The treatments of Labneh with sage powder and olive oil were highly ... antioxidant compounds to increase the health benefits of labneh.
Tópico(s): Essential Oils and Antimicrobial Activity
2017 - | Alexandria Science Exchange Journal
Kawther El-Shafei, Fouad M. F. Elshaghabee, Hoda S. El‐Sayed, Jihan M. Kassem,
... of Lb. casei either during cold storage of labneh or under simulated gastrointestinal tract (GIT) conditions.Labneh as a carrier medium was classified into four ... respectively. The physiochemical, microbiological and sensory properties of labneh during 15 days of cold storage were shown. ... no amounts of ethanol could be detected. Moreover, labneh samples including free cells of Lb. casei had ... were increased during the cold storage period. Accordingly, labneh samples with encapsulated Lb. casei had higher sensory ...
Tópico(s): Diet, Metabolism, and Disease
2018 - | Acta Scientiarum Polonorum Technologia Alimentaria
Tarek Nour Solim, A. F. Farrag, Hamdy Abdel-Hady, Mohamed EL-Hossien,
... in the fortification of dairy products such as Labneh represents a challenge.This study was aimed to prepare nano-encapsulated WGO and to develop Labneh enriched with nano-encapsulated WGO.Materials and Methods: ... and oxidative stability of encapsulated WGO were measured.Labneh was made from standardized (3% fat) milk and ... milk fat with free and encapsulated WGO, respectively.Labneh was analyzed for gross composition, textural parameters, colour ... DPPH scavenging activity and exhibited high oxidative stability.Labneh made with encapsulated WGO had composition and quality ...
Tópico(s): Phytochemicals and Antioxidant Activities
2019 - Asian Network for Scientific Information | Pakistan Journal of Biological Sciences
Fuad Al‐Rimawi, Mohannad Alayoubi, Claude Elama, Mohannad Jazzar, Avni Çakıcı,
... and wheat germ were added to concentrated yogurt (Labneh) at a concentration of 600 μL\kg. The ... and organoleptic properties of freshly prepared and stored Labneh at 5°C ± 1 for 6 weeks were ... Streptococcus aureus, molds, and yeast in the treated Labneh were affected during storage period. The most acceptable organoleptic properties of treated Labneh were those samples treated with cinnamon, and eucalyptus ... E. coli bacteria were detected in the treated Labneh, as well as in the positive control. This ... μL\kg could increase the shelf life of Labneh up to 6 weeks at 5 ± 1°C ...
Tópico(s): Food Science and Nutritional Studies
2020 - Cogent OA | Cogent Food & Agriculture
... microbiological and sensory properties of low-fat bio-Labneh samples during storage for 21 days at 5 ± ... that the textural properties of low-fat bio-Labneh with a higher level of SLP (8%) were ... on the quality characteristics of low-fat bio-Labneh and enhanced the growth of B. longum ATCC 15707 in the Labneh matrix that resulted in a wider spectrum of health benefits of Labneh cheese to the consumers. The Labneh that was supplemented with 2% sweet lupine powder ...
Tópico(s): Meat and Animal Product Quality
2022 - Wiley | Journal of Food Processing and Preservation
A. Y. Tamime, G.J. Davies, Ali Chehadé, Hassan Abdullah Mahdi,
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 ( ... 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 ... D‐280). Homogenization markedly affected the firmness of labneh and is therefore recommended to smooth the product ...
Tópico(s): Phytochemicals and Antioxidant Activities
1991 - Wiley | International Journal of Dairy Technology
M. H. Abd El‐Salam, A. R. Hippen, Kawther El-Shafei, Fayza M. Assem, Hayam M. Abbas, Mahmoud Abd El‐Aziz, Osama M. Sharaf, M. El-Aassar,
... and high CLA content (treatment) was spray‐dried. Labneh was made from 20 g L −1 reconstituted ... acidophilus . The control (C) and high CLA (T) labneh were analysed chemically and microbiologically, and their viscosities ... storage for 15 days. The fat content of labneh of high CLA was less than that of ... solids (TS) were unaffected by the CLA level. Labneh made with Lb. acidophilus had lower TS and ... that made with the use of Lb. casei. Labneh from the different treatments retained high counts of ...
Tópico(s): Fatty Acid Research and Health
2011 - Wiley | International Journal of Food Science & Technology
D. Kaaki, Omar Kebbe Baghdadi, Nour El Ouyoun Najm, Ammar Olabi,
Labneh or strained yogurt is a fermented milk product popular in Lebanon, the Middle East, and in ... of consuming diets low in fat, reduced-fat Labneh products have emerged on the Lebanese market. The ... the physicochemical and sensory properties of commercial bovine Labneh products differing in fat content. Seven commercial bovine Labneh brands were chosen. Three brands were available in ... full fat to zero fat, with full-fat Labneh samples rating highest on the acceptability of appearance, ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2012 - Elsevier BV | Journal of Dairy Science
Basim Abu‐Jdayil, Reyad S. Obaid, Rami Jumah,
... this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5‐55°C. The tested Labneh exhibited shear‐thinning and thixotropic behaviors. The power ... the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters ... well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of ...
Tópico(s): Rheology and Fluid Dynamics Studies
2000 - Marcel Dekker | International Journal of Food Properties
Produção Nacional
Revisado por pares
Daniela Mayumi Usuda Prado Rocha, Joice de Fátima Laureano Martins, Thanise Sabrina Souza Santos, Ana Vládia Bandeira Moreira,
The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special ... present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to ... in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir ... obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance ...
Tópico(s): Microbial Metabolites in Food Biotechnology
2014 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Samah M. El‐Sayed, Hoda S. El‐Sayed,
... nanoemulsion form to use in preservative of UF labneh. The antimicrobial and chemical composition of the oil ... eliminate pathogenic counts within 60 min. The fortified labneh with different concentrations (0.1, 0.2, and ... 3%) TEO nanoemulsion was kept the quality of labneh up to six weeks. The counts of psychrotrophic, ... Therefore, the highest total scores were given to labneh with 0.1% TEO nanoemulsion. The results suggested ... the shelf life and enhanced the aroma of labneh.
Tópico(s): Postharvest Quality and Shelf Life Management
2020 - Elsevier BV | Journal of Materials Research and Technology
Tatyana Balabanova, Nadezhda Petkova, Mihaela Ivanova, Nikolay Panayotov,
... the present study was to manufacture fresh cheese Labneh enriched with antioxidative compounds from pepper (Capsicum annuum) ... as well as the antioxidant activity of prepared Labneh samples, were evaluated. The microbiological screening on the ... of alginate-encapsulated pepper (Capsicum annuum) extracts in Labneh had a significant effect (p<0.05) on ... sensory evaluation demonstrated a higher score for most Labneh samples with encapsulated pepper extracts in comparison with ... the fortification of natural pigments and antioxidants in Labneh samples.
Tópico(s): Genetic and Environmental Crop Studies
2020 - United Arab Emirates University | Emirates Journal of Food and Agriculture
Basim Abu‐Jdayil, Rami Jumah, Reyad S. Obaid,
Labneh is a semisolid dairy product made from set yogurt by removing a part of its whey. A comparison of the rheological properties of labneh made by mechanical and traditional methods is reported. ... C) were studied using a cylindrical rotational viscometer. Labneh of the two methods exhibited shear-thining/thioxotropic ... their flow behavior. Significant differences were observed between labneh samples of the two methods with respect to ...
Tópico(s): Rheology and Fluid Dynamics Studies
2002 - Marcel Dekker | International Journal of Food Properties
Dayana Abou Jaoude, Ammar Olabi, Nour El Ouyoun Najm, Amal Malek, Carol Saadeh, Elias Baydoun, Imad Toufeili,
White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. ... cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for ... Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g−1) and Double ... g−1). The fat content of full-fat Labneh was 8.8 g·100 g−1, while ...
Tópico(s): Consumer Attitudes and Food Labeling
2010 - EDP Sciences | Dairy Science and Technology
Hatice Şanlıdere Aloğlu, Zübeyde Öner,
Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat's milk with/ ... U/g protein increased the firmness of the labneh samples by 14–15 folds, compared to the ... microscopy pictures revealed that the protein matrices in labneh from TGase treated samples appeared to be relatively ... SDS-PAGE scans show crosslinking of proteins in labneh samples treated with TGase, and conversely, the bands ...
Tópico(s): Probiotics and Fermented Foods
2012 - Elsevier BV | Small Ruminant Research