EFFECT OF FEEDING ON SOME MEDICINAL HERBS ON FLAVOUR AND OTHER PROPERTIES OF LABNEH MADE FROM GOATS MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 8, Volume 29, Issue 1, January 2004, Page 319-333 PDF (219 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.239767 | ||||
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| Authors | ||||
| M. Y Mehana1; A. E. Khalil1; M. M. A. Nasr2; T. . S. AI-Alfy3; K. M. K. Ayyad1 | ||||
| 1Dairy Dept., Fac. Agric., Mansoura Unlv., Mansoura, Egypt. | ||||
| 2Animal Prod. Res. Inst., Agric. Res. Center, Giza, Egypt. | ||||
| 3Fac. of Pharmacy, Cairo Univ., Cairo, Egypt. | ||||
| Abstract | ||||
| Some medicinal herbs plants were used for feeding goats to improve the quality of labneh made from its milk and hinder goaty off·fla~ur. Five goats groups were fed on five different rations treatments. R 1 was a control ration free from medicinal herbs. while R2 was suplemented with chamomile flowers R3 with thyme leaves, R4 with fennel fruits and R5 with reppermint leaves, Labneh was made from the produced milk of each treatment and stored for 4 weeks at S±1°C. It was analyzed at 0, 1, 2. 3 and 4 weeks for moisture, fat contents, titratabte acidity, pH, SOluble nitrogen. non protein nitrogen, total nitrogen and total bacterial counts. lactic acid bacteria and coliform groups. The sensory properties were also evaluated. The resutts revealed that labneh yield of group R2 showed slight increase in its yield were present, compared with 0 ther groups. Slight increase in moisture content of fresh labneh of group R2 and R5, whereas their values decreased slightly with storage period. Acidity of labneh was Increased gradually during the storage period. Nso, the acidity was Inversely proportional with pH values. Fat content and salt content based on dry matter as well as total nitrogen content were nearly the same in all treatments. Gradual increase in soluble nitrogenous compounds as percent of total nitrogen was observed with storage period. Values of NPNfTN% of labneh of groups R2 and R5 were higher than R1, R3, R4. T.V.FA were lower in groups R1 and R4 in comparison to those values in R5, R3, and R2 in order. All samples contained the same free fatty acids in different quantities. G oaty flavour compounds were higher in fresh I abneh cheese, while, it was decreased in other groups. Storage of labneh samples resulted In Increased values of total carbonyl content after the first week and decreased after the second and fourth weeks. Total bacterial count and the count of LAB was decreased during storage period. The mould and yeast were not detected at the level of 101 and started to grow after two weeks. Organoleptic properties of labneh of R2 (fed on chamomile) recorded best flavour score point as well as body and texture and total score. Finally, labneh made goats milk treated medicinal herbs in general were better than those of the control one. | ||||
| Keywords | ||||
| Labneh; goats milk; properties; flavour; medicinal herbs; lactic acid bacteria | ||||
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