STUDIES ON THE NUTRITIONAL VALUE OF LABNEH PRODUCED BY DIFFERENT PROCEDURES

Abstract

The aim of this study was to investigate the dietetic aspects, besides th e compositional, rheological and organoleptical characteristics of Labneh made from buffalo's milk as affected by the differences in the manuf cturing procedure.

Labneh based on 26% total solids (TS) and 0.5% NaCl was conventionally made from fat standardized buffalo's milk (4.5% fat) or without whey drainage whether from ultrafiltTated retentate (UFR) alone or in combination with milk supplemented with whey powder (MSWP) at different ratios ofUFR:MSWP being 6:0, 5:1, 4:2, 3:3 and 2:4. Labneh was made also from buffalo's milk supplemented with skimmilk powder (SMP) pmtiall y substituted with dried whey protein concentrate (DWPC) at the levels of nil, 20 and 40%.

The results indicated that, opposite to the lactose, the protein content of Labneh increased by adding UFR or DWPC and decreased by SMP or WP. The ash content was increased by UFR, SMP or WP and decreased by DWPC. The level of total essential amino acids increased by DWPC, while both of it and the protein efficiency ratios increased by WP. Levels of Ca, P, Zn and Mn was increased by SMP or UFR and decreased by DWPC or WP. The level ofMg was decreased by DWPC and increased by either UFR, SMP or WP. Vitamin A rised by UFR or DWPC and decreased by SMP or WP. While vitamins• , E, B 1 , 82 were not influenced by DWPC, while they raised by UFR.