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Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The compositional and functional properties (protein solubility, viscosity, emulsifying and foaming properties) of sweet, sour, and whey buttermilk were determined at different pH levels and compared with those of skim milk and whey. Composition of sweet and cultured buttermilk was similar to skim milk, and composition of whey buttermilk was similar to whey, with the exception of fat content, which was higher in buttermilk than in skim milk or whey (6 to 20% vs. 0.3 to 0.4%). Functional properties of whey buttermilk were independent of pH, whereas sweet and cultured buttermilk exhibited lower protein solubility and emulsifying properties as well as a higher viscosity at low pH (pH

This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.

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The objective of this work was to characterize the sensory attributes of whey (WB), cultured (CB), and regular sweet cream (SB) unsalted butters produced at the Dairy Products Technology Center (experimental; n = 3) or obtained from commercial sources (n = 6). Nine judges were trained for nine 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Significant differences between the 3 types of butters were obtained on yellow, shiny, acidic odor, melt rate, porous, hard, spreadable, cheese odor, mouthcoating, nutty, cardboard odors, acidic, nutty, diacetyl, and grassy flavors. Cultured butter and SB were significantly shinier than WB. Whey butter was more yellow than CB, which in turn was more yellow than SB. Whey butter was more porous, and had higher scores on nutty flavor and cardboard odor than SB and CB. Sweet cream butter was significantly harder than CB but not WB. Cultured butter had more mouthcoating, acidic odor and flavor, and grassy flavor than SB and WB. The commercial samples were more porous, crumbly, and had significantly more artificial butter odor, rancid odor, and flavor. Results from principal component analysis indicated that experimental WB and SB were similar and were characterized by a sweet taste. Whey butter's characteristics compared favorably with commercial CB and were very similar to sweet cream butter. No major significant differences were obtained for triangle tests, with the exception of that for WB and CB in pound cake. No significant differences were obtained for the acceptability of the different versions of any of the 3 foods.

The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry.

Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (∼10%), reduced-fat (∼5%), and low-fat (<1%) concentrated yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P < 0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.

Labneh or strained yogurt is a fermented milk product popular in Lebanon, the Middle East, and in the Balkan regions. With increased consumer awareness about the health benefits of consuming diets low in fat, reduced-fat Labneh products have emerged on the Lebanese market. The objectives of this study were to assess the physicochemical and sensory properties of commercial bovine Labneh products differing in fat content. Seven commercial bovine Labneh brands were chosen. Three brands were available in full-fat, reduced-fat, and zero-fat versions, 3 in full-fat and zero-fat versions, and 1 in full-fat and reduced-fat versions, resulting in a total of 17 tested samples. The moisture, fat, protein, ash, pH, and nitrogen-free extract contents were determined and instrumental texture characteristics measured using a texture analyzer. Nine trained panelists used quantitative descriptive analysis to profile the sensory attributes of the samples and an acceptability test was carried out with 73 panelists. Brand type had a significant effect on all chemical parameters, as did fat level, except for nitrogen-free extract. Instrumental texture analysis showed a significant effect of brand and fat levels, as well as their interaction, on all attributes, except for adhesiveness and fat level. Sensory analysis suggested that significant differences existed between brands for most attributes. Full-fat samples were significantly more yellow, less sweet, and possessed a stronger acidic aftertaste than did their reduced-fat and zero-fat counterparts. Acceptability clearly decreased as fat level decreased from full fat to zero fat, with full-fat Labneh samples rating highest on the acceptability of appearance, flavor, texture, and overall acceptability.