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June – July, 2017, vol. 6, no. 6
pages: 1237-1245
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2017.6.6.1237-1245
Abstract: The effect of using soy milk and ABT culture on various Labneh properties was investigated. Six treatments of Labneh were made from soy and buffalo milk and from their mixtures using classic and ABT-5 starters. Labneh made from soy milk had the lowest yield, acidity, redox potential (Eh), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids contents while buffalo’s milk Labneh had the highest. Soy milk Labneh had the highest level of unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid. Also, soy milk Labneh had the greatest count of Str. thermophillus, L. acidophilus and bifidobacteria. Utilization of soy milk only or mixed with buffalo milk in Labneh manufacture decreased the count of L. bulgaricus. Mixing of buffalo milk with soy milk increased the sensory evaluation scores of Labneh. Classic starter Labneh had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than those of ABT Labneh. Using of ABT culture in Labneh manufacturing increased USFA and total free amino acids contents. ABT Labneh had higher numbers of Str. thermophillus than those of classic starter.
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