A Comparative Study of the Microbial, Physiochemical and Sensory Properties of Samples of Labneh Produced at Large (Industrial) Scale and Small Scale

Abstract

Labneh is a semi-sold fermented dairy product obtained by the removal of the whey from yogurt samples. The present study is aimed to study the influence of method of labneh production on its microbial, physiochemical, and sensory properties. For this purpose (4) branded (produced at large scale) and (4) unbranded (produced at small scale) labneh samples were collected from Irbid City markets, Northern of Jordan. The data were analyzed by SPSS method. The mean values of total solids content were lower than the Jordanian Codex in branded samples while unbranded samples were conform these standards. However, the mean pH values of branded were high as compared to unbranded pH (4 vs. 3.6) and the acidity were ranged between (1.33 to 1.8%) and (1.78 to 2.2%), respectively. The range of the total count and coliform for branded and unbranded samples were (1×10³ to  1.5×10⁴ cfu/ml)  and ( 5 × 10⁷ to 3 × 10 ⁸ cfu/ml)  respectively. While the range of the coliform for branded and unbranded samples were (0.6×10 to  1×10 cfu/ml)  and ( 3 × 10² to 8 × 10² cfu/ml)  respectively. Also, unbranded samples had higher numbers of yeast and mold. Method of labneh production had a significant effect on overall acceptability and acceptability of texture, flavor and appearance.

Keywords: branded Labneh, physiochemical, microbiological, sensory characters,