Impact of Corn and Goat's Milk on Labneh Characteristics

Abstract

One of the most well-liked dairy products in the Middle East is labneh, which has become very popular since it has more nutritional benefits than regular yoghurt. In order to compare the features of labneh prepared solely from goat's milk with labneh made from a mixture of goat milk and corn milk on its chemical and organoleptic characteristics. Labneh was prepared using a conventional process, kept chilled, and periodically tested for its chemical, microbiological, and organoleptic qualities. Results indicated that the addition of corn milk by different ratios as a mixture with goat milk during the processing added value to the produced labneh until 30 % as substituting percent with goat's milk through increased nutrient content such as fat and ash content. Also, all produced labneh and control treatments were free from coliform bacteria, molds and yeasts. On the other hand, results showed that increasing the replacement ratio up to 40 % gained undesirable sensory properties. Finally, the production of an acceptable low-cost labneh from corn milk can be done by substituting raw milk until 30% with corn milk.