Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

Abstract

The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of sheep's milk and to verify their shelf life considering microbiological and physical-chemical quality under refrigeration storage. Formulations L1 and L2 were prepared using a similar protocol with pressing times of 4 and 3 hours respectively, and this difference caused little influence on the parameters evaluated, showing no need for this additional time. Both formulations had the desired spreadability characteristic and the final products showed moisture and fat content classified as very high moisture and semi-fat cheeses according to the Brazilian legislation. The microbiological counts in L1 and L2 after 150 days of cold storage were within legal limits for thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. and Listeria monocytogenes. The satisfactory results in the microbiological and physical-chemical evaluations demonstrated that the Labneh formulations and processing method were efficient to produce a stable product of good quality, indicating that it can be commercialized to a specific niche market.

Estimating the Microbial Safety and Sensory Characteristics of Some Imported Dairy Products Retailed in the Egyptian Markets

“…The obtained results of coliform in milk powder and labneh were higher than that reported by Matin et al (2019); Gavião et al (2020) and Ibrahim et al (2021) who reported counts less than 3 MPN/g. While, lower results of cheddar cheese were recorded by Abdelmagid and Hamid (2018) and Mohamed et al (2020) who found that the mean coliform count was 7.3×10 4 ±3.9×10 4 mpn/g.…”

“…Labneh outcomes were higher than that reported by Gavião et al (2020) who recorded a mean count of 1.33 ± 0.44 log cfu/g, while Khalaileh et al (2019) couldn't detect their presence in the examined labneh samples. On the other hand, cheese results were lower than that obtained by Mohamed et al (2020) who reported a mean count of 5.9×10 6 ±3.6×10 6 cfu/g.…”

Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

“…The putrescine and histamine concentration was measured by high performance liquid chromatography (HPLC) as described by Lu et al (2010) and Gaviao et al (2021). 5 g chili sauce was homogenized in 20 mL 5% trichloroacetic acid and shaken for 30 min.…”

Serum level of miR-217 predicts prognostic outcome for osteosarcoma patients in China

“…At present, the main treatment plan for osteosarcoma is primary tumor resection combined with preoperative and postoperative chemotherapy, which increases the 5-year survival rate of osteosarcoma patients to 60% to 70% (Marec-Berard et al, 2020;Schott et al, 2018;Vaseenon et al, 2017). It is reported that high protein diet has a certain effect on postoperative nursing of patients with osteosarcoma (Dias et al, 2020;Cordeiro et al, 2020;Gavião et al, 2021;Zhou et al, 2021). In recent years, the treatment strategy for osteosarcoma has been greatly improved, but the overall survival of osteosarcoma patients is still not optimistic, which is closely related to the relatively low clinical early diagnosis rate (Lin et al, 2019;Sugiura et al, 2018).…”