Effect of followed production procedures on the physicochemical properties of labneh anbaris

Abstract

The aim of this study is to assess the different recorded processing attributes on physicochemical properties of anbaris and comparing them to commercially produced labneh done from pasteurized cow and goat milk. Comparing the industrially produced IP-anbaris with labneh industrially produced using cows and goat milk showed that the cow-labneh possessed significantly lower total-solids, titratable acidity, salt, ash, fat and protein content while having significantly higher pH and moisture content. As for the house hold produced anbaris, it was categorized into two classes according to the behavior of the household producer. Produced but in-between partial consumption of anbaris from the earthen-vessel and refilling during the process; HHC-anbaris; and produced but consumed only towards the end; HH-anbaris. Interestingly, the IP-anbaris compared to HHC-anbaris values did not differ significantly in any physicochemical property except in water activity, being significantly lower, and in titratable acidity, being significantly higher. As for the HH-anbaris, it possessed the significantly lowest water activity and protein content and the significantly highest titratable acidity compared to those recorded for IP-and HHC-anbaris. Traditionally earthenware-vessel was used in anbaris production but glass-vessel was recently introduced. In this study, there was no significant difference in the physicochemical properties between earthenware-anbaris or glass-vessel-anbaris. Furthermore, studying the characteristics of anbaris within the vessel before it is mixed showed that the bottom part was the significantly highest in total solids, fat and ash content compared to anbaris taken from the middle and upper section whose physicochemical properties did not differ significantly from each other.

Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts

“…From that point on, moisture decreased steadily. The variation trend of moisture content understandably influenced the trends of protein and fat variation that concentrated over time to reach, in the end product, values in the range of what is described elsewhere for Anbaris (Dimassi et al ., 2020a, 2020b).…”

“…These factors, associated with the microbial consortium species nature and equilibrium, are thought to contribute to raw milk products safety (Montel et al ., 2014; Arias-Roth et al ., 2022). No reports are available to know if food borne illnesses are associated with the consumption of Anbaris, but the product is reported as most frequently exempt of pathogens (Dimassi et al ., 2020a, 2020b). Our results also showed that major pathogens usually found in milk were absent from our final fresh product.…”

“…Its elaboration and its typicality are linked to a unique and ancestral know-how which nevertheless risks being lost owing to a drop in consumer demand (probably due to health concerns), a drop in its production (probably due to its complexity), and the modification of the traditional process by the use of plastic containers and pasteurized milk inoculated with non-Anbaris starters. Anbaris has been only briefly studied so far, mainly in terms of the microbial safety and chemical characterization of the ready to consume products (Serhan and Mattar, 2013; Dimassi et al ., 2020a), the container influence (Tabet et al ., 2019; Dimassi et al ., 2020b) or more recently some properties of Lactobacillus strains isolated from it (Abiad et al ., 2022).…”