The Microbiological Properties of Labneh (Concentrated Yoghurt) Stored with Oil at Room and Refrigerator Temperatures

Say D., Güzeler N.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.57, sa.9-10, ss.528-531, 2002 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 9-10
  • Basım Tarihi: 2002
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.528-531
  • Çukurova Üniversitesi Adresli: Evet

Özet

Drained and non-drained yoghurts have been used in the production of Labneh (concentrated yoghurt produced from cow's and goat's milk). The Labnehs were stored at 4 and 20 ± 1 C and the microbiological properties were determined during 6 months of storage. Total aerobic mesophilic bacteria counts, spore-forming bacteria counts, psychrotrophic bacteria counts decreased during 6 months of storage in both labnehs. Counts of yeast and moulds at both temperatures increased in the first 3 months of storage. Coliform bacteria were detected in the 1st, 2nd, 4th, 5th, 6th month for the samples stored at refrigerator temperatures and in the 1st, 5th, 6th month for those stored at room temoeratures. Esherichia coli was found in none of the Labneh samples.