Rheology and Microstructure of Labneh (Concentrated Yogurt)

Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultrafiltration and reverse osmosis, membrane processing was carried out either before or immediately af...

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Bibliographic Details
Published inJournal of dairy science Vol. 82; no. 4; pp. 682 - 689
Main Authors Ozer, B.H., Stenning, R.A., Grandison, A.S., Robinson, R.K.
Format Journal Article Conference Proceeding
LanguageEnglish
Published Savoy, IL Elsevier Inc 01.04.1999
Am Dairy Sci Assoc
American Dairy Science Association
Subjects
Biological and medical sciences
concentrated yogurt
Food industries
Fundamental and applied biological sciences. Psychology
labneh
microstructure
Milk and cheese industries. Ice creams
rheology
rheology
microstructure
labneh
tan d
G
concentrated yogurt
RO-BF
RO
RO-AF
SCEM
UF-BF
UF-AF
Agitation
Ultrafiltration
Dairy product
Reverse osmosis
Yogurt
Craft production
Microstructure
Fermented product
Traditional food stuff
Comparative study
Rheological properties
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Summary:Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultrafiltration and reverse osmosis, membrane processing was carried out either before or immediately after fermentation. Dynamic rheological studies revealed that the physical behavior of labneh was heavily dependent on the protein concentration and the severity of mechanical agitation during membrane treatment. Scanning electron microscopy showed that the higher protein content samples had more compact structure and smaller voids than their lower protein content counterparts. Also, reverse osmosis and ultrafiltration of warm fermented milk had clearly detrimental effects on gel structure, producing thicker casein strands than in the traditional sample. No major differences were observed in the other test samples except gel densities, which varied with the different casein concentrations. In general, ultrafiltration of warm, fermented milk is a promising treatment for the manufacture of good quality labneh.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(99)75284-7