:

) (%26
)R-704,YC350,Th4 , YF-L811,Yc-X11,LB12
(YC180 , CH1 %4 6 .
) (%26 ) CH1
6
,1%,2%,3%,4%,5%,6%,7% (%8
)( ) , , ,
(pH ) , ,( ) ,
, .(E.coli ,CH1
.%4
) (

.

.


.
.

.
: , ,, .
:


); ;Haddad et al ., 2007
. (;Mohameed et al ., 2004; Shaker et al ., 2002
,
) (Tamime & Robinson 1978

) Tamime & Robinson ,
,(1999 , ,
.
) (Tamime, 1993

) ( ,
. 20 ,
5 .
: ,%10
,%14,8 ,%0,5 %0,8 ,%26,1
Tamime
and
.((Robinson,1999
)a Osman et al ., 1992; 1992
;Abou Donia et al., et al ., 1988 a

 .(El Samragy
thermophilus&Lactobacillus.delbrueckii subsp. bulgaricus
Streptococcus
Chakka )Tamime and (1999
Robinson 4
6 10
(Tamime&Robinson,1999

) ;Patel et al.,1993;Kadu et al.,1994

) Subramonian et al., (1997 ) .Suryawanshi et al., (1993
,

) .(zer & Robinson, 1999

. 40 45 2
3 , %2
)Suryawanshi et al ., 1993 Mitchell & Sandine ;1984
( .
).(Gasson , 1997

PH (Al Otaibi, 1997) ,

) ,(Gnl, 1998

225 / ),
,(Al Otaib 1998 )) Lee&Lucey,
.2004
2 3 100
) DVI (Direct-to-Vat-Inoculation
2,5 70 100 /

L.delbrueckiisubsp.bulgaricus,S.thermophilus
,(,(Tamime, Robinson 1999 )% 4 , 3 , 2

) (YC-180 (&S. thermophilus L.delbrueckii subsp. Bulgaricus
).(Bonczar &Regula , 2003

) (
) ,
, , (.

:
:
-1
:

: Aria Foods
2
) Ingredients(

: ) Agri Best(
3
: ) Consignment(
4
:
)( :
- )( : :
: CH1 & S.thermophilus
1
L.delbrueckii subsp. Bulgaricus




:Yc-180 & S.thermophilus
2
L.delbrueckii subsp. bulgaricus & L.delbrueckii subsp
.lactis

-3 : Yc-350 & S.thermophilus

L.delbrueckii subsp. bulgaricus

-4 : Yc-X11 & S.thermophilus
L.delbrueckii subsp. bulgaricus
, ,
.
-5 : Yf-L811 & S.thermophilus
L.delbrueckii subsp. bulgaricus
, ,
.
- 6 : TH4 S.thermophilus

- 7 : Lb12 L.delbrueckii subsp. Bulgaricus

-
)( R-704

S.thermophilus & L.delbrueckii subsp. Bulgaricus
Lactococcus lactis lactis subsp. cremoris :
Lactococcus & Lactococcus lactis subsp. Lactis

Co2



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(%11 43
.
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5
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22
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6 .
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11.5

26.48

6.3

12.55

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26.48

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12.6

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6
6 .
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11.5

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6.52

12.61

4.2

83.5

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CH1

26.53

6.52

12.24

83.5

11.5

CH1

26.21

6.35

12.61

4.2

83.5

11.5

YC180

26.53

6.52

12.61

4.2

83.5

11.5

YC180

26.53

6.52

12.24

83.5

11.5

YC180

26.21

6.35

12.61

4.2

83.5

11.5

LB12

26.53

6.52

12.61

4.2

83.5

11.5

LB12

26.53

6.52

12.24

83.5

11.5

LB12

26.21

6.35

12.61

4.2

83.5

11.5

YCX11

26.53

6.52

12.61

4.2

83.5

11.5

YCX11

26.53

6.52

12.24

83.5

11.5

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26.21

6.35

12.61

4.2

83.5

11.5

YF-L811

26.53

6.52

12.61

4.2

83.5

11.5

YF-L811

26.53

6.52

12.24

83.5

11.5

YF-L811

26.21

6.35

12.61

4.2

83.5

11.5

TH4

26.53

6.52

12.61

4.2

83.5

11.5

TH4

26.53

6.52

12.24

83.5

11.5

TH4

26.21

6.35

12.61

4.2

83.5

11.5

YC350

26.53

6.52

12.61

4.2

83.5

11.5

YC350

26.53

6.52

12.24

83.5

11.5

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26.21

6.35

12.61

4.2

83.5

11.5

R704

26.53

6.52

12.61

4.2

83.5

11.5

R704

26.53

6.52

12.24

83.5

11.5

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6.35

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6.
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12.6

4.2

83.5

11.5

0.01

12.6

4.2

83.5

11.5

0.01

26.52

12.67

83.5

11.5

0.01

26.58

6.35

12.6

4.2

83.5

11.5

0.02

26.52

6.52

12.6

4.2

83.5

11.5

0.02

26.52

6.52

12.67

83.5

11.5

0.02

26.58

6.35

12.6

4.2

83.5

11.5

0.03

26.52

6.52

12.6

4.2

83.5

11.5

0.03

26.52

6.52

12.67

83.5

11.5

0.03

26.58

6.35

12.6

4.2

83.5

11.5

0.04

26.52

6.52

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26.52

6.52

12.67

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26.58

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83.5

11.5

0.05

26.52

6.52

12.6

4.2

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11.5

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26.52

6.52

12.67

83.5

11.5

0.05

26.58

6.35

26.52

6.52
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12.6

4.2

83.5

11.5

0.06

12.6

4.2

83.5

11.5

0.06

26.52

12.67

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11.5

0.06

26.58

6.35

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4.2

83.5

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26.52

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26.52

6.52

12.67

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26.58

6.35

12.6

4.2

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11.5

0.08

26.52

6.52

12.6

4.2

83.5

11.5

0.08

26.52

6.52

12.67

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11.5

0.08

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7 200
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. (Shaker et al ., 2002 , zer ; Shaker & Tashtoush,2000;2004
-2 :
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%50
) (Ling , 1963
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) (Lawless&Heymann,1999
:
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p< 0.01 r2
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LB12
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)0.010.86
%(0.010.85 ) Amer et al., (1997
.
) .PH (4.550.024
p< 0.01 PH
. 0.96 LB12 PH ) ( 3.81
R704 PH ).( 5.00
) (1464086 YC180
YCX111 )(285 7200 168 7500
. R704 TH4 CH1
) (112 3186 326 2700 4122700.
.4
) (
%

%
PH

CH1
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0.0225.31a
4.47 0.081c
1123186e
b
b
a
LB12
1.22 0.02
4.610.05
3.81 0.072
2304000d
c
c
g
R704
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3.86 0.025
5.00 0.065
4122700e
e
e
d
TH4
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3.25 0.034
4.75 0.058
3262700e
c
c
b
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3.86 0.04
4.36 0.04
1687500a
d
d
f
YC350
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3.46 0.026
4.90 0.062
3254600c
YCX111
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3.19 0.052e
4.79 0.034de
2857200a
c
c
ef
YF-L811
0.99 0.01
3.77 0.035
4.85 0.045
1936200b

1.04
3.43
4.62
4423.25
P
0.000
0.000
0.000
0.000

0.001
0.019
0.003
45822
r2
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0.98
0.96
0.86
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r2
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P< 0.05
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) (25.760.28 25.50.67 YF-
) .L811 (22.51.36 ) (0.5049.7
P< 0.01
r2 0.73 ) CH1 (52.70.46
.YF-L811 YCX111 YC350 YC-180

 ) .(0.6883.1
P< 0.01 r2=0
.31 ) CH1(87.00.67
TH4 YCX111 YC350 YF-L811
.YC-180 Sharal ).(1996

.5 ) (

0.6787.00 a
0.4652.71 a
0.2825.76 a
0.108.53 a
CH1
1.7183.70 ab
1.0450.70 ab
0.6424.90 ab
0.238.10 a
LB12
1.9783.90 ab
1.6151.00 ab
0.7524.60 ab
0.158.30 a
R704
bc
bc
ab
1.9678.90
0.7547.40
1.3323.40
0.188.10 a
TH4
2.0077.50 bc
1.5643.80 c
0.6725.50 a
0.208.20 a
YC180
2.1376.20 c
1.9044.10 c
0.7824.00 ab
0.188.10 a
YC350
bc
c
ab
3.4577.50
2.6644.70
1.0824.60
0.208.20 a
YCX111
3.7976.00 c
2.3445.30 c
1.3622.50 b
0.208.20 a
YF-L811
80.09
47.46
24.41
8.22

0.000
0.000
0.01
0.23
P
47.52
23.18
7.56
0.51

0.31
0.73
0.13
0.07
r2
P<0.05

-3 :
) (5 CH1
.
-4 CH1
:
) (6 CH1
p< 0.01 r2
0.73 Gnl ) (1998 .
) CH1(2 3%
)%( 0.051.51 0.361.53
.
PH CH1
) PH (4,43 4.60
.r2=0.41
) (713229 % 8 6
) (3754400 4000195
. %1 )
(5102000 & BonczarRegula ). (2003

5102000d
4202900c
3003000c
1123186c
2653500bc

.6 ) (
CH1

%
%
PH
CH1

1
0.0231.46b
0.015.49b
4.43 0.06a
a
a
2
1.53 0.036
5.760.02
4.46 0.02ab
a
a
3
1.51 0.05
5.70 0.03
4.55 0.03cd
c
c
4
1.41 0.006
5.31 0.023
4.47 0.010ab
d
d
5
1.31 0.012
4.95 0.05
4.51 0.07bc

1954000ab
4503100c
3754400a
3260.75
0.000
45822
0.38

6
1.33 0.031d
5.02 0.01d
4.52 0.03bc
c
c
7
1.40 0.04
5.29 0.04
4.57 0.02cd
d
d
8
1.35 0.02
5.09 0.01
4.60 0.01d

1.41
5.33
4.51
P
0.000
0.000
0.000

0.01
0.019
0.003

r2
0.73
0.72
0.41
P<0.01

-5 :CH1
) (7
CH1 ).(8.9 8.2

) (26.7 23.10
.r2=0.13

) (52.71 47.70
.r2=0.21


).(87.00 80.80
.7 ) CH1 (

%
1.9082.30 ab
1.4547.70 bc
0.6426.10 a
0.318.50 a
1

2
3
4
5
6
7
8

0.308.70 a

0.7026.70 a

1.2846.20 c

1.8381.60 ab

0.318.60

ab

0.8125.50

ab

0.9451.30

ab

0.108.53 a

0.2825.76

0.4652.71

1.4085.40

0.6787.00

0.288.90 a

0.9826.40 a

1.7950.10 ab

2.6885.40 ab

0.318.40 a

1.4723.40 bc

1.7449.80 abc

2.9681.60 ab

0.268.70 a

0.4925.20 abc

1.0451.30 ab

1.6485.20 ab

1.7980.80 b
1.1249.50 abc
0.7823.10 c
0.258.20 a
0.007
0.000
0.008
0.72
P
37.50
16.58
6.69
0.72

0.13
0.21
0.13
0.03
r2
P<0.05

-5 :CH1
) (7 %4
.
.
-6
:
-1 :


,


) .(8

 . 8

0.3925.28b
0.697.55a
0.161.20a
2.2430.99a
0.614.92a
a
a
a
a

0.1026.41
0.136.78
0.071.22
0.5125.66
0.264.63a
ab
a
a
a

0.2425.38
0.327.40
0.170.67
1.3929.18
0.672.65a
P<0.01

-2 :

E.coli
5.125
)102 (
, E.coli
102 6.6 10 9.75 E.coli 1.0 10
).(9
.9

E.coli

102 5.125
0.00
0.00

0.00
10 1.00

0.00
10 9.75

0.00
102 6.6

-3 :
) (10

.
. 10

0.17.8a
0.17.7a
0.17.6a
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4:
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(

).(%64.57
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.( )
( ) 369.45.399.75,.( )
.(11

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100.

1200

120000

1200

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33400

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20

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12

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12

308

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404

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)
+
+ +

25%

-1

-2
-3
-4

21.

303

303

248.8

21

21

21

324

324

269.8

45.45

75.75

62

369.45

399.75

331.8

:

) E.coli (
)
E.coli 102 5.125/(
)
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.

) , (.

) (.

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The Effect of the starter's sort and the inoculation percentage on the
Characteristics of Labneh Made in a direct way in Comparison with the
traditional labneh
Abstract
Eight mixture similar in the percentage of their total solids 26% were produced and
inoculated by 8 types of starters (CH1, YC180,LB12, YC-X11,YF-L811,YC350,TH4,
and R704) in rate of 4% .These mixtures have been incubated for 6 hours. After that 8
mixtures of total solids 26% were produced and inoculated by different proportions of
starter CH1(1%,2%,3%4%,5%,6%,7%,8%), and were incubated for 6 hours. The
samples was evaluated in term of physical properties (viscosity), chemical properties
(dry material, fat, acidity, and pH), sensory properties ( appearance, texture, and
flavor) , and microbiological properties ( fungi and yeast account, coliform account,
and E.coli account) .
It has been discovered that the best starter is CH1 and the best starter rate is 4%. By
comparing labneh made in traditional way (cloth bags) to labneh made in direct way
(recombination) and labneh taken from market ,it has been found the following:
Chemically speaking, the dry material mean in labneh made in direct way, was
superior to booth the dry material mean in labneh made in traditional way and the
labneh taken from market ,also the acidity and fat average in labneh made in
traditional way more than acidity and fat average in booth labneh made by direct way
and labneh taken from market . Microbiologically speaking labneh which made in the

direct way comes first then labneh made in traditional way comes second. Finally,
labneh taken from market comes third. According to sensory acceptance labneh made
in traditional way was the best then came labneh made by direct way and the costs at
last labneh taken from market .As for costs of production the cost of labneh made in
direct way were less than that of labneh made in traditional way (manual or auto
filling) .
Key words: labneh, Direct way, Mixture, Starter