Abstract
Labneh (concentrated yoghurt) was made from goat's whole milk using 2 types of starter culture (yoghurt and lactic fermentation) and 2 levels of salt (0 and 0.5%). Composition and sensory properties of the fresh Labneh and the stored Labneh during storage at 5 +/- degrees C for 21 d were evaluated.
Results indicated that there were slight differences in total solids, fat and protein contents of Labneh made with yoghurt starter compared to that made with lactic fermentation starter culture. Fat, pH and overall acceptability of Labneh decreased, whereas titratable acidity and total solids increased during storage at 5 +/- 1 degrees C for 21 d. The Labneh made from goat's milk using lactic fermentationstarter culture with 0 or 0.5% salt gave the best overall ac ceptability, for fresh or stored Labneh.