EFFECT OF CHAMOMILE ON LABENAH PROPERTIES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 26, Issue 11, November 2001, Page 7081-7091 PDF (703.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2001.258166 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| M. Y. Mehana, | ||||
| Dairy Science Dept. Fac. of Agric. Mansoura Univ. Egypt. | ||||
| Abstract | ||||
| Labenah was made by traditional method from goat’s milk and from mix of goat’s and cow’s milk (75% goat’s milk + 25 % cow’s milk ) and (50% goat’s +50 % cow’s milk ) with adding chamomile powder ( 0.5 %– 0.75%- and 1%) of milk weight. Control labenah was made from goat’s milk without any additives to study the effect of adding chamomile with the biological and medical characterization, on the specification and characteristics of labenah curd. The results showed that adding chamomile had no effect on the curd formation. Adding of chamomile powder had no effect on the chemical properties and total nitrogen content of labenah either fresh or after ripened . Soluble nitrogen , non protein nitrogen and total volatile acids increased with adding chamomile, compared with control and increased with increasing the added ratio of chamomile.Addition of the powder affected on the microbiological characteristics, i.e. the total counts of bacteria and lactic acid bacteria . The effect increased with increasing the added amounts of chamomile. No effect on the organoleptic properties of labenah made with the addition of chamomile was observed. | ||||
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