EVALUATION OF LABNEH MADE FROM COWS' MILK AND GOATS' MILK USING PROBIOTIC AND EXOPOLYSACCHARIDE - PRODUCING BACTERIA | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 1, Issue 1, July and August 2016, Page 1-13 PDF (680.22 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2016.176560 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. M. T. Gabr | ||||
| Department of dairy research, Food Technology Research Institute (FTRI), Agric. Res. Centre, Ministry of, Agric., Giza, Egypt | ||||
| Abstract | ||||
| Many lactic acid bacteria strains can biosynthesis exopolysaccharides (EPS) that are added to many types of food to enhance their rheological properties, the aim of this work was to manufacture low fat Labneh using mixture of cows and goats' milk with EPS -producing probiotic starter. This starter consisted of Streptococcus thermophilus TA061, MR-1C+ Lactobacillus delbrueckii subsp. bulgaricus MR-1R+ Bifidobacterium bifidum and Lactobacillus acidophilus. The results indicated that the use of these bacteria increased the yield, total solids and fat in dry matter of Labneh prepared from mixture of cow and goat’s milk containing 1% fat (CG1). The experimental Labneh was ranked higherscoring points compared with Labneh made from goat’s milk 3% fat (G) and made with the use of traditional starter. | ||||
| Keywords | ||||
| Mixtures of cow's milk and goat's milk; Labneh; probiotic; organoleptic properties; exopolysaccharides lactic acid bacteria | ||||
|
Supplementary Files
|
||||
|
Statistics Article View: 107 PDF Download: 273 |
||||
