Development of fermented milk “Leben” made from spontaneous fermented cow’s milk

Samet-Bali, Olfa

doi:10.5897/ajb11.2806

Cited by 4 publications

(4 citation statements)

References 29 publications

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“…These findings are in disagreement with Hassan et al [14] who reported that the fat content of collected gariss 'a fermented camel milk product' samples was 2.8-3.6%, Biratu and Seifu [15] for fat content of 4.04 -4.11% in camel fermented milk of Ethiopia, Johri and Chauhan [16] who reported fat content of 4.01±0.01 in Misthi Doi, an Indian fermented milk product from cow, and Noori et al [17] who reported fat content of 2.46 -3.35% in Traditional Kashak (fermented dairy product), and 1.63 -3.50 in Traditional Doogh (fermented dairy product). However, the results in this study are higher those reported by Samet-Bali et al [18] who reported a value of 1.35±0.10 in Industrial Laben produced with traditional starters, and Brasileiro et al [19] who reported a fat content of 1.19±0.14 in Brazilian fermented dairy drink.…”

Section: Physicochemical Characteristics Of Roub Samples Collected Frcontrasting

confidence: 80%

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Physicochemical Characteristics of Roub; Traditional Fermented Dairy Product of the Sudan

Abdalla

Osman

2017

ACRI

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Aims:This study was conducted to determine the physicochemical characteristics of fermented milk "roub" during the storage period. Methodology: Thirty roub samples were collected (10 samples from each of Khartoum, Khartoum North and Omdurman areas) in sterile polyethylene bags, preserved in sample containers in ice (4°C) and transported to the laboratory for analysis. Physicochemical characteristics [fat, protein, total solids (TS), solids-non-fat (SNF), ash, acidity] were determined at 1, 7, 14 and 20-day intervals. Results: The results showed that area from which samples were collected had a significant effect on all physicochemical characteristics of roub except solids-non-fat and acidity. During the storage period, there was no significant variation in all physicochemical characteristics of samples collected from Khartoum except the protein content, while in samples collected from Khartoum North there was a significant effect of the storage period on the protein and total solids contents only, and in samples collected from Omdurman the storage period significantly affected the protein and ash contents and acidity of roub. Roub samples were good up to the end of the storage period. Original Research ArticleConclusion: The significant variation in physicochemical characteristics of the product indicates the differences in the source of milk rather than and/or the processing methods. Therefore, the authorities are encouraged to control this process by implementing legislations or prohibit the manufacture of this product in such prevailing conditions.

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Section: Physicochemical Characteristics Of Roub Samples Collected Frcontrasting

confidence: 80%

“…[20] for traditional roub of Sudan (0.71 ± 0.35). Samet-Bali et al [18] reported higher values of ash content in Industrial Laben produced with traditional starters (8.58 ± 0.06).…”

Section: Physicochemical Characteristics Of Roub Samples Collected Frmentioning

confidence: 96%

Physicochemical Characteristics of Roub; Traditional Fermented Dairy Product of the Sudan

Abdalla

Osman

2017

ACRI

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“…According to the obtained results, storage time exerted a significant effect on the physicochemical properties of traditional butter and Doogh. Changes in pH and acidity of the products over time probably occur as a result of the number and/or metabolic activity of acid‐producing microorganisms (Samet‐Bali, Ayadi, & Attia, ). Intensification of lipolytic activity occurs due to favorable conditions for growth of some opportunistic bacteria such as E. coli in butter on account of the higher pH of butter than that of Doogh.…”

Section: Discussionmentioning

confidence: 99%

Survival and partitioning of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter

Fatemizadeh

Yavarmanesh

Najafi

2017

Journal of Food Safety

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Dairy products are potentially considered as important sources of enteric viruses transmission. Currently, there is a lack of appropriate methods for sampling and study of enteric viruses in food products. Therefore, the design of modeling experiments can lead to accurate and precise estimation of viral pathogenic agents. To achieve this aim, the effects of thermal treatment of raw milk, traditional butter storage time, and the bacteriophage spiked levels on survival of the male‐specific MS2 coliphage in traditional butter were studied. MS2 spiking concentrations in three levels of 102, 104, and 106 pfu/ml, traditional butter storage time in four levels (after 1, 2, 3, and 4 weeks), and pasteurization process (85°C for 30 min) of raw milk were chosen as treatments. MS2 coliphage survival, as well as chemical and microbial tests were conducted on pasteurized and unpasteurized butter. The results revealed that pasteurization of raw milk used in the production process of traditional butter led to the reduction of MS2 coliphage survival. Also, acidity and pH affected MS2 bacteriophage recovery in a way that increase in acidity and reduction of pH caused a decrease in bacteriophage recovery. pH was measured at 1‐week intervals until 4 weeks of storage; the highest pH was indicated in the butter samples after the first week, and the lowest pH was observed in the Doogh samples after the fourth week. Therefore, we ascribed the lowest and highest MS2 recovery rates to butter and Doogh, respectively. Practical applications Traditional dairy products, including traditional butter and Doogh, are gaining economic and nutritional significance in Iran and worldwide. Little research has been conducted on the survival of enteric viruses in traditional dairy products. However, Safety evaluation of these products is essential as enteric viruses can cause severe health issues in consumers. The results from this study demonstrate that pasteurization could serve as a promising treatment for inactivation of enteric viruses in traditional Iranian butter and Doogh. Additionally, such a treatment might potentially be used to control viral propagation in other dairy products.

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“…Several of these traditional products were industrially manufactured using selected bacterial strains and a standardized process 56 . Laban is a fermented milk product traditionally prepared from cow's milk in some countries 57 . It is an accompanying drink at lunch, and also at other meals.…”

Section: Fermented Milk (Laban)mentioning

confidence: 99%

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

Lahouar

Achour

Latiri

2021

Nor. Afr. J. Food Nutr. Res.

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During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

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Development of fermented milk “Leben” made from spontaneous fermented cow’s milk

Cited by 4 publications

References 29 publications

Physicochemical Characteristics of Roub; Traditional Fermented Dairy Product of the Sudan

Physicochemical Characteristics of Roub; Traditional Fermented Dairy Product of the Sudan

Survival and partitioning of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

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