Abstract:The aim of this study was to investigate the compositional, rheological and organoleptical characteristics of Labneh made by ultrafiltration as affected by partial substitution of milk solids with whey protein concentrate powder (WPCP). Labneh based on 26% total solids (TS) and 0.5% NaCl was made from buffaloes' milk retentate concentrated by ultrafiltration. The milk solids in the retentate was partially substituted with WPCP at the levels of 0, 10, 20, 30 and 40%. The results indicated that the fat and lacto… Show more
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