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International Journal of Dairy Science
  Year: 2011 | Volume: 6 | Issue: 2 | Page No.: 112-123
DOI: 10.3923/ijds.2011.112.123
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Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

I.A.A. Abou Ayana and A.A. Gamal El Deen

Many consumers do not prefer goat's milk and its products because of its flavor in spite of its benefits. The purpose of this study is to improve the properties of the Labneh (concentrated fermented milk) by the addition of some aromatic oils to goat's milk and replacement of goat's milk fat with corn or sunflower oils. Thyme oil, black cumin oil, Fennel oil, mint oil and chamomile oil were added, separately, to whole fresh goat's milk. 4% of corn or sunflower oils were added to skimmed fresh goat's milk. All treatments were standardized, homogenized, heated, cooled to 40°C then inoculated with ABT culture (lactic acid bacteria). Samples of Labneh were kept in refrigerator. During that, titratable acidity, total solids, fat contents, acetaldehyde, diacetyle, total bacterial count, psychrotrophic bacteria, mould and yeast, lactic acid bacteria counts and organoleptic properties were determined. Yield of Labneh with aromatic oils and vegetable oils were 29.5 and 29%, respectively. Samples with chamomile or thyme oils were the preferable treatments, they had higher levels of acetaldehyde, diacetyle and therapeutic bacteria counts, they recorded the lowest level of total viable, psychrotrophic, molds and yeasts count. Organoleptically, aromatic oils and replacement of milk fat with vegetable oils improved flavor of goat's milk Labneh. Accordingly, chamomile or thyme oil is recommended to improve the flavor of goat's milk Labneh.
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How to cite this article:

I.A.A. Abou Ayana and A.A. Gamal El Deen, 2011. Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils. International Journal of Dairy Science, 6: 112-123.

DOI: 10.3923/ijds.2011.112.123






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