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Food Structure

Abstract

Labneh is the name for strained yoghurt, i.e., yoghurt made with an elevated solids content, which has originated in the Middle East. For this study , three types of Labneh were made from cow' s milk: (a) "Traditional Labneh" was produced by straining yoghurt in a cloth bag, (b) "UF Labneh" was made by ultrafiltration of warm yoghurt , and , (c) "UF Retentate Labneh" was obtained by culturing homogenised ultrafiltration (UF) milk retentate. A 11 products were passed through a lactic curd homogen is er to smoothen the Labneh curd . Total solids contents of t he products were within the range of 21.0 to 24 . 2%, protein was 6 .8 to 8.2% and fat was 9.2 to 10.5%.

Rheological properties such as consistency of traditional Labneh and UF labneh were similar and no syneresis was observed after breaking the coagulum. The coagulum of the UF Retentate labneh was very firm and its texture was crumbly . Syneresis was noticeable after the coagulum had been broken. The best sensory attributes were found with the UF Labneh followed by the traditional labneh whereas the UF Retentate Labneh appeared not to be satisfactory.

Electron microscopy revealed that the microstructures of all three labnehs were similar and consisted of casein micelle chains and clusters. Minute fat particles which originated from the homogenization of milk or retentate were embedded in the casein micelle clusters. Smoothening somewhat reduced the dimensions of t he casein particle chains and clusters i n all Labnehs.

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