| Titles |
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English :
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Chemical , microbiological and swnsory 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 manufaGtured 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 TVFA 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 |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| City |
القاهرة
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| serial title |
Egyptian Journal Applied Science
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| Volume |
19
. 2
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| Department |
Dairy Microbiology Research Department
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| Author(s) from ARC |
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| Agris Categories |
Animal physiology and biochemistry
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AGROVOC
TERMS |
Chemicals.
Microbiology.
Milk products.
Trigonella foenum graecum.
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| Publication Type |
Journal
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