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cremodan Mousse 31

. 20
5 . :
%10 %14.8 %0.5 %0.8 %26.1
) .)Tamime and Robinson,1999
( El-Samragy et al., 1988; Abou Donia et al., 1992; Osman
Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2

.)et al., 1992 Streptococcus.

Thermophilus and Lactobacillus.delbrueckii subsp. bulgaricus

Chakka ( Tamime and Robinson, )1999

4 6 10
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) Subramonian et al., (1997) Suryawanshi et al., (1993

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. 40 45
2 3 %2 ( Mitchell and
.)Sandine, 1984; Suryawanshi et al., 1993
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)et al., 1998 ( .(Lee and Lucey, 2004

2 3 100

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(2

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L.delbrueckiisubsp.bulgaricus,S.thermophilus ( Bonczar and Regula,

.)2003

(
) (
).
:
-1 :

.1 :
( )

.2 : ( Aria FoodsIngredients)
.3 : ( Agri Best)
.4 : ( Consignment)
Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2
.5 : () :
- () :
)1 : CH1 S.thermophilussubsp. bulgaricus,L.delbrueckii

)2 :Yc-180 L.delbrueckiisubsp. bulgaricus, S.thermophilus,

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.

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.

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- ()
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,Lactococcuslactis subsp. Lactis
Co2

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:

0.05 100 ( )%11

43 .

Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2
( %4 T.S%12)
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YC350

Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2
83.5

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.)et al., 2002; zer, 2004

Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2

)1 : AOAC.2002
)2 : ( )Pearson,1970
%50
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.

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( %)0.061.41 LB12
Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

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 . 22015 - 2
( %)0.021.22 TH4 YCX111
( %)0.010.85 0.010.86 ) Amer et al., (1997

)0.0244.62( PH 0.01 p
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.5 ( )

CH1
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1.0450.70ab
1.6151.00ab
0.7547.40bc
1.5643.80 c
1.9044.10 c
2.6644.70c

Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

0.6787.00 a
1.7183.70ab
1.9783.90ab
1.9678.90bc
2.0077.50bc
2.1376.20 c
3.4577.50bc

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 . 22015 - 2
2.3445.30 c
1.3622.50 b
0.208.20 a
YF-L811
0.000
0.01
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P
23.18
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( )5 CH1 .
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)%3 2( CH1
( %) 0.051.51 0.361.53 .
PH CH1

)4.60 4.43( PH .)0.41( r2

( )713229 6 % 8
( )3754400 1954000 . %1
( )5102000 ) Bonczar and Regula, (2003 .
.6 ( ) CH1
%

0.0231.46b
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0.02 1.35d
0.000

%

0.015.49b
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0.000

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1
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2
0.03 4.55cd
3
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7
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8
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0.003
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PH

( )
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.)0.21( r2
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-6 :CH1

( )7 %4 .
.
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 . 22015 - 2

.7 ( CH1 )

%
1.4547.70bc
0.6426.10 a
0.318.50 a
1
1.2846.20 c
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2
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3
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5
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7
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8
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E.coli

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102 6.6 10 9.75 ( 10 1.0 E.coli .)9

.9

E.coli

10 5.125

0.00

0.00

0.00

0.00

0.00

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 . 22015 - 2
102 6.6

10 1.00

10 9.75

)3 :
( )10
.
.10

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75.75

Syrian Journal of Agricultural Research. Volume 2 , Number 2 , Dec 2015

62

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2015 - 2 2 .
331.8

399.75

369.45

%26( ( ) ( ) -1
LB12 YC-X11 YC350 YF-L811 TH4 YC180 CH1( )
) %8 %7%6 %5 %4 %3 %2 %1( CH1 )R-704
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)/ 102 5.125 E.coli
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.)

. () -5
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2015 - 2 2 .

Effect of the Type of the Starter and Inoculation Rate on the Characteristics of
Labneh Made in a Direct Method Compared with the Traditional Labneh
Mohamad Alshehabi* (1) Faten hamed (1) and Sayah Abou-ghorrah(2)
(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus,
Syria.
(2). Food Science Department, Faulty of Agriculture, Damascus University, Damascus, Syria.
(*Corresponding author: Eng. Mohamad Alshehabi: Masaken Barze, Damascus, Syria E-mail:
mohamadalshehabi@yahoo.com. Mobile phone: 0932732831).

Received: 22/07/ 2014

Accepted: 23/04/ 2015

Abstract
The research aimed to study the effect of the starter type and the conditions of its use in the quality
of labneh, which produced by the direct method. The total solids were increased in milk up to 26%,
using powder milk free fat, and why milk powder, then this mixture was inoculated, using eight
different starters, with addition rate of 4%, and then incubated for 8 hours at 45c. The starter CH1
gave the best sensory characteristics for the product. The product (labneh) was remade, using the
starter which was selected in the direct method with the following percentages (1%, 2%, 3%, 4%,
5%, 6%, 7%, and 8%) to define the best inoculation percentage. The results showed that the best
inoculation rate of the starter was 4% in terms of the the chemical and sensory characteristics. The
results also showed the superiority of labneh made by direct method as compared with the labneh
made in traditional method in terms of the chemical characteristics (total solids: 25.28%, fat: 7.55%,
acidity:1.20), microbiological characteristics, yields, and the production costs. Regarding the
sensory evaluation, labneh made in traditional method exceeded the labneh that made using other
methods.
Key words: Labneh, Direct method, Traditional method, Starter.

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