Please use this identifier to cite or link to this item:
|Title:||Concentrated yogurt (Labneh) made of a mixture of goats and cows milk : Physicochemical, microbiological and sensory analysis||Authors:||Serhan, Mireille
|Affiliations:||Department of Nutritional Sciences||Keywords:||Concentrated yogurt
|Issue Date:||2016||Part of:||Small ruminant research||Volume:||138||Start page:||46||End page:||52||Abstract:||
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 goats 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 cows milk. Labneh with goats milk had a higher short- and medium- chain FAs groups, and a lower long- chain FAs than that only containing cows milk. Samples with 40% goats milk/60% cows 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.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/1780||DOI:||10.1016/j.smallrumres.2016.04.003||Ezproxy URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Nutritional Sciences|
Show full item record
checked on May 1, 2021
checked on May 5, 2021
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.