Impact of Olive Cake Supplementation on some Properties of Bio-Labneh Made from Goat’s Milk | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 12, Issue 6, June 2021, Page 125-131 PDF (997.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2021.177199 | ||||
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| Authors | ||||
R. I. El-Metwally  ; M. Z. Eid; Monira M. Basiony
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| Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt. | ||||
| Abstract | ||||
| The aim of this study was to investigate the effect of incorporation of olive cake (OC) on some properties of Labneh made from goat's milk using ABT-5 culture. Three rates of OC (0.25, 0.50 and 1 %) were added to both goat's milk and Labneh paste. Labneh was stored for 28 days at 5°C and samples were taken and analysed at 7 days intervals. Adding OC increased pH, total solids, fat , salt, total protein, total phenol, dietary fibers, total antioxidant activity and total volatile fatty acids values. On contrary, titratable acidity, water soluble nitrogen, and total bacterial count, lactic acid bacteria and bifidobacteria contents slightly decreased. Sensory evolution scores revealed that the Labneh fortified with 0.25 and 0.50% OC (added to milk or paste) was acceptable during the storage period. Adding OC depress production cost of Labneh. Thus, diverse nutritional and economic benefits can be acquired. | ||||
| Keywords | ||||
| Labneh; ABT; bifidobacteria; olive cake; chemical properties; organoleptic properties | ||||
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