Rheology and Microstructure of Labneh (Concentrated Yogurt)

Özer, Barbaros; Stenning, Robert A.; Grandison, Alistair S.; Robinson, R. K.

doi:10.3168/jds.s0022-0302(99)75284-7

Cited by 50 publications

(27 citation statements)

References 14 publications

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“…Hefnawy et al (1992) indicated that the total solids were 22.42 and 23.24 % for cow s and buffalo s milk labneh respectively. Ozer et al (1999a&b) reported that the traditional (control) labneh had higher total solids, fat and protein contents than did labnehs produced by UF process. These differences may be attributed to the extent of draining and resulting increased concentration of the solids contents.…”

Section: Coagulation Timementioning

confidence: 98%

“…These differences may be attributed to the extent of draining and resulting increased concentration of the solids contents. Ozer et al (1999a&b) found that the chemical composition of traditional labneh is different from ultrafiltration and reverse osmosis membrane processing.…”

Section: Coagulation Timementioning

confidence: 99%

“…Modern techniques are now increasingly used to make labneh. However, ultrfiltration (UF) process was proposed as a better alternative to the traditional labneh-making process, which is uneconomical and unhygienic (Ozer et al, 1999a & b;EI-Samragy et al, 1997;EI-Samragy and Zall, 1988;Tamine et al, 1989a&b and1991 a&b).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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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Section: Coagulation Timementioning

confidence: 98%

Section: Coagulation Timementioning

confidence: 99%

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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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“…CSLM images of the protein gel network are often used to verify or interpret results from other measuring techniques such as rheology or sensory panels (Ozer and others ; Pereira and others ; Lee and Lucey ; Pereira and others ; Guggisberg and others ). Commonly, the appearance of the micrographs is analyzed subjectively, which becomes difficult or even impossible when large amounts of images are considered.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

Skytte

Ghita

Whelan

et al. 2015

Journal of Food Science

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The microstructure of protein networks in yogurts defines important physical properties of the yogurt and hereby partly its quality. Imaging this protein network using confocal scanning laser microscopy (CSLM) has shown good results, and CSLM has become a standard measuring technique for fermented dairy products. When studying such networks, hundreds of images can be obtained, and here image analysis methods are essential for using the images in statistical analysis. Previously, methods including gray level co-occurrence matrix analysis and fractal analysis have been used with success. However, a range of other image texture characterization methods exists. These methods describe an image by a frequency distribution of predefined image features (denoted textons). Our contribution is an investigation of the choice of image analysis methods by performing a comparative study of 7 major approaches to image texture description. Here, CSLM images from a yogurt fermentation study are investigated, where production factors including fat content, protein content, heat treatment, and incubation temperature are varied. The descriptors are evaluated through nearest neighbor classification, variance analysis, and cluster analysis. Our investigation suggests that the texton-based descriptors provide a fuller description of the images compared to gray-level co-occurrence matrix descriptors and fractal analysis, while still being as applicable and in some cases as easy to tune.

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“…For several matrices e especially spreadable food products, rheological assessment may be used as a basis to modify and control processing conditions, in attempts to manufacture products characterized by a higher quality (Ozer, Stenning, Grandison, & Robinson, 1999). In fact, small strain dynamic rheological tests are currently in use to ascertain both the elastic and the viscous nature of cheese.…”

Section: Introductionmentioning

confidence: 99%

Rheological, textural and microstructural features of probiotic whey cheeses

Madureira

Pintado

Gomes

et al. 2011

LWT - Food Science and Technology

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a b s t r a c tWhey cheeses have been manufactured with probiotic bacteria e viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTI Ò L26, from combinations of bovine whey and milk, following protein denaturation at 90 C; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7 C for up to 21 d. Oscillatory measurements and instrumental texture profile analyses were performed, and sensory analyses were carried out by a trained panel. Microstructural features were in addition ascertained by scanning electron microscopy.L. casei exhibited a higher acidifying activity than B. animalis, which produced distinct textures; higher firmness and viscoelasticity were indeed found in matrices inoculated with the former. Incorporation of sugar and L. casei favoured consumer acceptability, relative to plain matrices. Microstructural differences were detected between matrices at different times of storage and formulated with distinct additives.

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Rheology and Microstructure of Labneh (Concentrated Yogurt)

Cited by 50 publications

References 14 publications

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

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

Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

Rheological, textural and microstructural features of probiotic whey cheeses

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