Manufacturing, properties and shelf life of labneh: a review

Nsabimana, Consolate; Jiang, Bo; Kossah, Rima

doi:10.1111/j.1471-0307.2005.00205.x

Cited by 89 publications

(72 citation statements)

References 32 publications

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“…Concentrated yogurt, commonly known as Labneh in the Middle East and as strained yogurt in Europe, is also widely consumed in the region. Labneh evolved as a means to prolong the shelf life of yogurt by straining away part of its whey in cloth bags (traditional method) or by modern procedures utilizing ultrafiltration and centrifugation [13]. The great majority of white brined cheeses are rennet-coagulated and brinesalted.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Jaoude

Olabi

Najm

et al. 2010

Dairy Sci. Technol.

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-White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g −1) and Double Crème (60.3 g·100 g −1 ) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g·100 g −1 ). The fat content of full-fat Labneh was 8.8 g·100 g −1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g −1 . Protein contents ranged between 8.9 and 24.8 g·100 g −1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g −1 while Ca levels ranged between 43 and 921 mg·100 g −1 . The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.brined cheese / Labneh / composition / minerals / cholesterol ，而Ca 的含量在 43921 mg·100 gRésumé -Composition chimique et teneurs en minéraux et en cholestérol de fromages frais en saumure et de lait caillé égoutté (Labneh) à teneur normale ou réduite en matière grasse. Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l'est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh « gras » était de 8,8 g·100 g −1 tandis que les fromages frais en saumure « gras » présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g −1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g −1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g −1. Les teneurs en hum...

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Section: Introductionmentioning

confidence: 99%

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Jaoude

Olabi

Najm

et al. 2010

Dairy Sci. Technol.

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“…Labneh has increased in popularity during the last years. Its perceived nutritional benefits and storage characteristics have led to its increasing economic importance (Benezech &Maingonnat, 1994 andNsabimana, et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

2012

Alexandria Science Exchange Journal: An International Quarterly

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Chemical composition, rheological properties and sensory evaluation of fresh labneh made from cow's milk, using ultrafiltration (UF) retentate and traditional process were investigated.Coagulation time showed a synergetic effect of addition of both glucono delta lactone (GDL1%) and permeate concentrate (1%) on coagulation time of labneh where the two components have been accelerated the acidity development. Consequently, the coagulation time becomes shorter.Addition of 1% permeate concentrate, 1% or 2% GDL already increased total solids significantly.Chemical composition of labneh showed that total solids, total protein, soluble protein, fat, ash, acidity and pH were increased in labneh made from UF retentate comparing with that traditionally prepared. pH was higher in UF labneh although acidity content was markedly higher than that of traditionally prepared one. Soluble protein content was trebled in UF retentate labneh. Lactose content was lower in UF labneh than control except those treatments where permeate concentrate was added.Texture profile test showed that a correlation between acidity, coagulation time and hardness may be exist. Results also showed that there is no definite correlations between the additions of permeate concentrate or GDL and springiness or adhesiveness of labneh. Addition of 1% permeate concentrate has lowered the cohesiveness values, while addition of 1% GDL had no effect. Values of resilience are consistent with those of cohesiveness. Wide variations were observed among treatments.Addition of 1% permeate concentrate to the UF labneh improved the appearance, consistency and flavor of produced labneh.

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“…Labneh has 2.5 times higher protein content, 50% more minerals, and a considerably larger number of viable microorganisms than common yoghurt (Nsabimana et al, 2005). In addition, the lactose concentration of labneh is low (approximately 6%) due to its fermentation into lactic acid, which makes it more suitable for use by lactose intolerant individuals (Nsabimana et al, 2005;Özer & Robinson, 1999).…”

Section: Labnehmentioning

confidence: 99%

“…Labneh has a cream or white color, a soft and smooth body, good spreadability with little syneresis, a clean flavor, and slight acidity (Nsabimana et al, 2005). It is considered an intermediate product between fermented milks and immature cheeses with high water content, such as quark, boursin, and petit suisse, with physical characteristics similar to those of these products due to the syneresis process (Ramos et al, 2009).…”

Section: Labnehmentioning

confidence: 99%

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 °C for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 °C. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

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Manufacturing, properties and shelf life of labneh: a review

Cited by 89 publications

References 32 publications

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

Labneh with probiotic properties produced from kefir: development and sensory evaluation

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