effect of the type of starter and the rate of inoculation on the characteristics of labneh made in...
DESCRIPTION
8 mixture similar to mixture 3 in the percentage of their total solids 26% were produced and inoculated by 8 types of starters (CH1, YC180,LB12, YC-X11,YF-L811,YC350,TH4,R704) in rate of 4% .These mixtures have been incubated for 6 hours and the CH1 was the best starter, therefore CH1 has been chosen to apply the rest of deals(starter rate, incubation time, added salt before incubation). After that 8 mixtures of total solids 26% were produced andinoculated by different proportions of starter CH1(1%,2%,3%4%,5%,6%,7%,8%), and were incubated for 6 hours . It has been discovered that the best starter rate is 4%, this thus rate addition 4% of CH1 was chosen to apply the rest of deals (time of incubation, rate of added salt before incubation). By comparing labneh made in traditional way (cloth bags) to labneh made in direct way (recombination)and labneh taken from market ,it has been found the following: Chemically speaking, the dry material mean in labneh made in direct way, was superior to booth the dry material mean in labneh made in traditional way and the labneh taken from market ,also the acidity and fat average in labneh made in traditional way more than acidity and fat average in booth labneh made by direct way and labneh taken from market . Microbiologically speaking labneh which made in the direct way comes first then labneh made in traditional way comes second. Finally, Labneh taken from market comesthird. According to sensory acceptance labneh made in traditional way was the best then came labneh made by direct way and the costs at last labneh taken from market .As for costs of production the cost of labneh made in direct way were less than that of labneh made in traditional way (manual filling or auto filling) .TRANSCRIPT
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.2 2 - 2015
SJAR Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015
. 369.45 399.75 331.8
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5- . )( :
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SJAR Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015
Effect of the Type of the Starter and Inoculation Rate on the Characteristics of
Labneh Made in a Direct Method Compared with the Traditional Labneh
Mohamad Alshehabi* (1)
Faten hamed (1)
and Sayah Abou-ghorrah
(2)
(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus,
Syria.
(2). Food Science Department, Faulty of Agriculture, Damascus University, Damascus, Syria.
(*Corresponding author: Eng. Mohamad Alshehabi: Masaken Barze, Damascus, Syria E-mail:
[email protected]. Mobile phone: 0932732831).
Received: 22/07/ 2014 Accepted: 23/04/ 2015
Abstract
The research aimed to study the effect of the starter type and the conditions of its use in the quality
of labneh, which produced by the direct method. The total solids were increased in milk up to 26%,
using powder milk free fat, and why milk powder, then this mixture was inoculated, using eight
different starters, with addition rate of 4%, and then incubated for 8 hours at 45c. The starter CH1 gave the best sensory characteristics for the product. The product (labneh) was remade, using the
starter which was selected in the direct method with the following percentages (1%, 2%, 3%, 4%,
5%, 6%, 7%, and 8%) to define the best inoculation percentage. The results showed that the best
inoculation rate of the starter was 4% in terms of the the chemical and sensory characteristics. The
results also showed the superiority of labneh made by direct method as compared with the labneh
made in traditional method in terms of the chemical characteristics (total solids: 25.28%, fat: 7.55%,
acidity:1.20), microbiological characteristics, yields, and the production costs. Regarding the
sensory evaluation, labneh made in traditional method exceeded the labneh that made using other
methods.
Key words: Labneh, Direct method, Traditional method, Starter.