The production of ‘Labneh’ by ultrafiltration: a new technology

Tamime, A. Y.; Davies, G.J.; Chehade, Ali; Mahdi, Hassan Abdullah

doi:10.1111/j.1471-0307.1989.tb02150.x

Cited by 41 publications

(12 citation statements)

References 6 publications

(3 reference statements)

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“…labneh made by UF (before fermentation) came structurally close to the traditional product. This result confirms the proposal of Tamime et al . (1989) that UF offers an excellent alternative to the cloth bag method for labneh making.…”

Section: Miscellaneous Propertiessupporting

confidence: 94%

“…Two different systems of UF have been used for the production of labneh: the fermentation of UF retentate that has the solids content desired in the final product, and the UF of yogurt at 40°C to produce a concentrate at about 24 g TS 100 g −1 . In the former system of production (Ibrahim 1979; Abd‐El‐Salam and El‐Alamy 1982), the UF retentate may be fermented in retail containers––as with the manufacture of natural set yogurt—and the firmness of the product is much greater when compared with a similar products made using a traditional (cloth bag) method or by UF of warm yogurt (Tamime et al . 1989).…”

Section: Manufacturing Methodsmentioning

confidence: 99%

“…The manufacturing methods and chemical compositions of concentrated yogurt have been studied by several researchers (Tamime 1977, 1978; Tamime and Crawford 1984), and the processes vary from the traditional method of straining natural yogurt in a cloth bag, animal skin or earthenware vessel until the desired level of TS have been achieved (Salji et al . 1983; Tamime and Robinson 1978), to modern technological methods using recombination technology, membrane techniques, such as ultrafiltration and reverse osmosis (Tamime and Robinson 1988; Tamime et al . 1989) or centrifugation (Robinson and Tamime 1990).…”

Section: Introductionmentioning

confidence: 99%

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Manufacturing, properties and shelf life of labneh: a review

Nsabimana

Jiang

Kossah

2005

Int J of Dairy Tech

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Section: Miscellaneous Propertiessupporting

confidence: 94%

Section: Manufacturing Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Manufacturing, properties and shelf life of labneh: a review

Nsabimana

Jiang

Kossah

2005

Int J of Dairy Tech

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“…This suggest that ultrafiltered milk retains more minerals than filtering of the yoghurt using cloth bag, which is also in agreement with work reported in the literature (Tamime et al . ). Furthermore, the amount of soluble minerals was higher in the yoghurt serum phase after fermentation thus resulted in a greater amount of mineral removal during the cloth bag whey draining, which was performed after the fermentation.…”

Section: Resultsmentioning

confidence: 97%

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Uduwerella

Chandrapala

Vasiljevic

2017

Int J of Dairy Tech

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The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to fermentation during Greek yoghurt manufacturing was studied as a way of minimising acid whey (AW) generation. Two Greek yoghurts were prepared by concentrating a milk base through UF to 13.8% and 17.5% (w/w) (GY‐2, GY‐3). Production of GY‐3 resulted in zero AW discharge, while the GY‐2 production discharged 78% lower AW compared to the control (GY‐1). GY‐2 exhibited a hard gel structure, low syneresis, maximum viscosity properties and a high protein and fat content. Applying both, UF and straining, resulted yoghurts with required structural attributes while substantially reducing the generation of AW.

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“…The successful flavouring and colouring of low fat labneh with natural vegetables would add to the variety of prepared salads in many restaurants, fast foods outlets , hotels and institutional consumption. Labneh (also spelled Labaneh or Lebnah )is a thick, rich yogurt cheese from the Eastern Mediterranean (Tamime et al, 1989). It is a good lowfat substitute for cream cheese and sour cream.…”

Section: Introductionmentioning

confidence: 99%

Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals

Hassan

Nemr

2007

Journal of Association of Arab Universities for Tourism and Hos

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The growing demand for functional foods is stimulating innovation and new product development in the food industry internationally.The food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods.Flavoured probiotic low fat labneh cheese as salad was prepared by incorporating 15 % of natural vegetables ( red beet, carrot and chicory ) which have natural flavouring ; colouring ; prebiotic and antioxidant components. Novel recipes were served in hotels and fast foods resturant for sensory evaluation.Data indicated that the addition of carrot and chicory to the labneh resuted in elevting the viability of lactic acid bacteria at a range of 2.8 and 8.8 % respectively as compared with plain control labneh after 7 days of storage at 5˚C. It was obvious that addition of the aforementioned vegetables resulted in lowering the degree of syneresis of labneh. On the othre hand, chicory labneh was more acceptable than their counterparts containing carrot and red beet along with the control labneh. Chicory and carrot labneh were more acceptable in hotels wherease chicory and beet labneh were more acceptable in fast foods restaurants. The successful flavouring and colouring of low fat labneh with natural vegetables(beet, carrot ,chicory ) could add to the variety of prepared salads. Moreover, the labneh recipes formulated in the present study allows production of various recipes of flavouring cheeses based salads that cope with current demands or needs of hotels, restaurants, fast food outlets and institutional consumption.

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The production of ‘Labneh’ by ultrafiltration: a new technology

Cited by 41 publications

References 6 publications

Manufacturing, properties and shelf life of labneh: a review

Manufacturing, properties and shelf life of labneh: a review

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals

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