| Titles |
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English :
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EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEOS MILK AND HULL- LESS BARLEY
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Arabic :
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تأثير السلالات البكتيرية المختلفة على انتاج شبية اللبنة من اللبن الجاموسى
والشعير العارى
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| Abstract |
Like- labneh products were prepared with buffaloes Milk contained 14% total Solids. Barley flour 10% and butter Milk6%. The Mixture was inculated using five Strains to give five treatments . Treatment l contained 3.0% Yoghurt culture, treatment ll contained 1.5% Bifidobacterium lactis and Lactobacillus acidophilus, treatment lll contained 3.0% ABT cultures, treatment IV contained1.5% from treatment ll stains plus0.5%glucon delta lacton and treatment Vcontained1.5% ABT plus 0.5%glucon delta lacton. The chemically, microbiologically and organoleptically were determined in like- labneh products at different storage periods zero time , 4.8 18 and 30 days at 5C in refrigerator. The results showed that the total solids . ash, soluble protein and acidity were increased were as, total protein and ph values were decreased in all treatments like- labneh products . Moreover. The acetaldehyde concentration in like- labneh from all treatments had increased gradually during storage period to reach a maximum after 18 days and its followed by a decreased at the end of storage period . whereas , the diacetyl concentration had increased till the end of storage period . the organic, acids, citric, pyrovic and lactic acids were decreased in like- labneh products after 8 days . whilist acetic and formic acids were decreased after 4days in all treatments during storage.
The results from microbiological properties in like- labneh products for all treatments showed that the total counts of bacteria and also , lactobacillus acidophilus
Had gradually dereased meanwhile . yeast and moulds were oppisatly trends.
The sensory evaluation of like- labneh products for all treatments during storage period gave not changes and the best flavour , taste and texture.
It might by concluded that the like – labneh product from incubated barley flour
And ABT followed by bifidobacteria and lactobacillus acidophilus gave best sensory evaluation
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| Publication year |
2008
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| Pages |
5853-5864
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Agric. Sci. Mansoure Univ
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| Author(s) from ARC |
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| External authors (outside ARC) |
احمد حسن زغلول
قسم بحوث الالبان – المركز القومى للبحوث – جيزة – مصر
رأفت محمد السنهوتى
قسم الصناعات البيوتكنولوجية – معهد الهندسة الوراثية والبيوتكنولوجى – جامعة المنوفية
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| Publication Type |
Journal
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