| Titles |
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English :
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Chemical, microbiological and sensory properties of labneh fortified with Fenugreek.
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Arabic :
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الخواص الكيماوية و الميكروبيولوجية و الحسية للبنة المدعمة بإضافة الحلبة.
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| Abstract |
Labneh was manufactured by traditional method from fresh buffalo’s milk. The resultant curd was fortified with fenugreek (Helba) of three levels of 0.5, 0.75 and 1% and control was manufactured without fenugreek. All treatments were stored under refrigerator at 7°C and were analyzed chemically, microbiology and orgonoleptically when fresh, then after 5, 10, 15 and 20 days.
The results showed an increase in Ph- SN/ TN and decrease in acidity and TVEA by increasing fenugreek concentration in labneh. The microbiological analysis showed the increased total count and decreased lactic acid bacteria in treated samples also all treatments were free from mould and yeast as well as coliform.
?The present work showed that Labneh enriched with fenugreek up to 0.5% (w/w) gained the highest scores and the storage period increased to 23 days under refrigeration.
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| Publication year |
2004
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| Availability location |
7 شارع نادى الصيد-الدقى(معهد بحوث الانتاج الحيوانى)
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
القاهرة
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| serial title |
Egypt. J. Appl. Sci;
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| Department |
Dairy Microbiology Research Department
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| Author(s) from ARC |
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| Agris Categories |
Animal feeding
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AGROVOC
TERMS |
Chemicals.
Microbiological analysis.
Milk.
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| Publication Type |
Journal
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