Study The Effect of The Type of Starter and The Rate of Inoculation

on The Characteristics of Labneh Made in Direct Way and

Comparing It With Traditional way
.. ,. ,. (1).
, , (2) .
, , , ,.113:
:

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

) (

.


.





.


.
: , ,,, ,
,
Abstract

mixture similar to mixture 3 in the percentage of their total solids 8

26% were produced and inoculated by 8 types of starters (CH1,
. YC180,LB12, YC-X11,YF-L811,YC350,TH4,R704) in rate of 4%
These mixtures have been incubated for 6 hours and the CH1 was the
best starter, therefore CH1 has been chosen to apply the rest of
.deals(starter rate, incubation time, added salt before incubation)
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 . It has been discovered that the best
starter rate is 4%, this thus rate addition 4% of CH1 was chosen to apply
the rest of deals (time of incubation, rate of added salt before
.incubation )
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 filling or auto
. (filling
Key words: labneh,direct way, mixture , starter, total solids, rate of starter,
time of incubation


) ,. Haddad et al ., 2007 ; 2004 Mohamed et al
. (Shaker et al ., 2002

,
) ( Tamime & Robinson 1978

), (Tamime & Robinson ,1999
,
, .

)1993 ,
( Tamime

) ( ,
. 20 ,
5 .

:
, %10 , %14,8 , %0,5 %0,8
, %26,1
. ((Tamime&Robinson,1999

) Osman et al ., 1992; ; 1992 a Abou
Donia et al ; 1988 a
. (,. El Samragy et al
S. thermophilus&L.delbrueckii subsp.

bulgaricus

Chakka ) Tamime&Robinson (1999
6 4
10 )
Tamime&Robinson,1999 .,1994; et al
; ( Kadu;1993., Patel et al Subramonian

) Suryawanshi (1997 ) . ( 1993

,

) . ( zer & Robinson, 1999

.
40 45 2 3 ,

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

PH
( Al Otaibi , 1997 ) ,

) , ( Gnl, 1998


225 / )1998,
, ( Al Otaibi PH ( Lee&Lucey ,
) . 2004

2 3 100
DVI(Direct-to-Vat-
) Inoculation 2,5 70 100 /


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

)( YC-180 ( S. thermophilus&L.delbrueckii subsp. bulgaricus

) . ( Bonczar &Regula , 2003

) (
)
, , , ( .
:
-1 :
-1 :
5 100
) (%11
43

-2 :
)
T.S, 4%%12( 90

 45
CH1 44 4-3

5
%0.5 5
22
) (Al-kadamany et al .,2002
6 .
-3 :


)
(, 40 )
60(

90 5
45
45 ) (
) 20-15(
6 ) 18-14( .
,
%0.36
:
-1 :
) (%26
)R-704-YC350-TH4 YF-L811-YC-X11-LB12
( YC180 CH1 %4 6
6 .
-2 :
) (%26
) CH1 (1%,2%,3%,4%,5%,6%,7%,8%
6
6 .
-3
:

 )
( , ) ( ,

-1 ) ,, ,)PH
)(.
-2 E.coli
.
-3
-4 ) ( ,
) (
) ( .
-2
-1 :
-1 :
)
( Viscotester 7
rpm 200 15 30 ,
100
0,05+20
) ; 4Shaker et al ., 2002 , zer et al ., 200
. ( Shaker & Tashtoush , 2000
-2 :
-1 : AOAC
. 2002
-2 : ) Pearson ,
( 1970

%50
) ( Ling , 1963
.
-3 : PH PH , PH
0,05 20 )
. (Eberhard&Albrecht , 2007
-4 :
AOAC . 2002
-5 :
)
.,. Shaker et al ) 2002
-3 :
-1 :E . coli )(Davies,1951

 -2 : ) Al-kadamany et al
.,2003
& (Abou-Jaber,1994; Yamani
-4 :
24 ) , (El-tahra et al .,1999a
) Ismail & Ahmad ( 1978 ) 60
( , ) 30 ( , ) 10 ( ) 100
( . 10 .
) (
) ( ,
) 30 (
) ( Lawless&Heymann,1999
:

9 8 7 6
5 4 3 2
. 1
-5 :
General Linear Model
)Complete Randomized Designes (RCD
Range Test
) .Duncans,Multiple (DMRT
0.01
0.05

.


-1 :
) (22 )
%(90.021.20
p
< 0.01 r2 .0.98
CH1
) %(0.061.41
LB12
) %( 0.021.22 TH4 YCX111
)0.86
%(0.010.85 0.01 Amer
) (1997 .
) .PH (4.550.024
p < 0.01
. PH 0.96 LB12 PH )
( 3.81 R704 PH ) 5.00
(.
) (1464086
YC180 YCX111 )7500
(285 7200 168 .
R704 TH4 CH1 )2700
(112 3186 326 2700 412.

 ) ( 1

) (

PH

ch1
LB12
R704
TH4
YC180
YC350
YCX111

0.061.41a
1.22 0.02b
1.03 0.05c
0.86 0.01e
1.03 0.09c
0.92 0.03d
0.85 0.01e

0.0225.31a
4.610.05b
3.86 0.025c
3.25 0.034e
3.86 0.04c
3.46 0.026d
3.19 0.052e

4.47 0.081c
3.81 0.072a
5.00 0.065g
4.75 0.058d
4.36 0.04b
4.90 0.062f
4.79 0.034de

YF-L811

0.99 0.01c

3.77 0.035c

4.85 0.045ef

1123186e
2304000d
4122700e
3262700e
1687500a
3254600c
2857200a
1936200b

0.000

0.000

0.000

0.000

0.001

0.019

0.003

45822

0.98

0.98

0.96

0.86

r2

P < 0.01

-2 :
) (2
) .(8.58.1
r2 . 0.07
) (0.2425.0
P < 0.05
. r2 0.13 CH1 YC180
)(25.60.28 25.50.67 26.10.64
). YF-L811 (22.51.36
) (0.5049.7
P < 0.01
r2 0.73 )CH1 (52.71.45
.YF-L811 YCX111 YC350 YC-180
).(0.6883.1
< P
r2
0.01 0.31
) CH1 ( 87.00.67
.TH4 YCX111 YC350 YF-L811 YC-180
Sharal ) (1996
.

 ) (2
) (

ch1
LB12
R704
TH4
YC180
YC350
YCX111
YF-L811
P

r2

0.10 8.53
0.23 8.10 a
0.15 8.30 a
0.18 8.10 a
0.20 8.20 a
0.18 8.10 a
0.20 8.20 a
0.20 8.20 a

0.2825.76
0.6424.90 ab
0.7524.60 ab
1.3323.40 ab
0.6725.50 a
0.7824.00 ab
1.0824.60 ab
1.3622.50 b

0.4652.71
1.0450.70 ab
1.6151.00 ab
0.7547.40 bc
1.5643.80 c
1.9044.10 c
2.6644.70c
2.3445.30 c

0.6787.00
1.7183.70 ab
1.9783.90 ab
1.9678.90 bc
2.0077.50 bc
2.1376.20 c
3.4577.50 bc
3.7976.00 c

0.23

0.01

0.000

0.000

0.51

7.56

23.18

47.52

0.07

0.13

0.73

0.31

P < 0.05

-3 :
) (2 CH1
.
-4 CH1
:
) (3 CH1
p < 0.01
r2 0.73 Gnl
) (1998 .
) CH1 (2 3%
)1.53
%( 0.051.51 0.36 .
PH CH1
)PH (4,43 4.60
.r2 0.41
) (713229 8 6
% )(3754400 4000195
. %1
) (5102000 & Bonczar
Regula ) (2003 .
) (3

 ) (
CH1
%

CH1

PH

1
2
3
4
5
6
7

0.0231.46b
1.53 0.036a
1.51 0.05a
1.41 0.006c
1.31 0.012d
1.33 0.031d
1.40 0.04c

0.015.49b
5.760.02a
5.70 0.03a
5.31 0.023c
4.95 0.05d
5.02 0.01d
5.29 0.04c

4.43 0.06a
4.46 0.02ab
4.55 0.03cd
4.47 0.010ab
4.51 0.07bc
4.52 0.03bc
4.57 0.02cd

1.35 0.02d

5.09 0.01d

4.60 0.01d

5102000d
4202900c
3003000c
1123186c
2653500bc
1954000ab
4503100c
3754400a

0.000

0.000

0.000

0.000

0.01

0.019

0.003

45822

0.73

0.72

0.41

0.38

r2

P < 0.01

-5 :CH1
)(4
CH1

).(8.9 8.2

) (25.76 23.10
.r2 0.13

) 47.70
(52.71 .r2 0.21


).(87.00 80.80
) (4 CH1
) (

%

0.318.50 a

0.6426.10 a

1.4547.70 bc

1.9082.30 ab

2
3
4
5
6
7
8

0.308.70 a
0.318.60 a
0.108.53 a
0.288.90 a
0.318.40 a
0.268.70 a
0.258.20 a

0.7026.70 a
0.8125.50 ab
0.2825.76 a
0.9826.40 a
1.4723.40 bc
0.4925.20 abc
0.7823.10 c

1.2846.20 c
0.9451.30 ab
0.4652.71 a
1.7950.10 ab
1.7449.80 abc
1.0451.30 ab
1.1249.50 abc

1.8381.60 ab
1.4085.40 ab
0.6787.00 a
2.6885.40 ab
2.9681.60 ab
1.6485.20 ab
1.7980.80 b

0.72

0.008

0.000

0.007

0.72

6.69

16.58

37.50

0.03

0.13

0.21

0.13

r2

P < 0.05
-5 :GH1
) (4
%4 .

Bonczar & Regula ) (2003
%3
-6
:
-1 :


,



).(5
): (5

a
0.614.92 2.2430.99a 0.161.20a 0.697.55a 0.3925.28b

0.264.63a 0.5125.66a 0.071.22a 0.136.78a 0.1026.41a

0.672.65a 1.3929.18a 0.170.67a 0.327.40a 0.2425.38ab

 P < 0.01

-2 :

E.coli

) 102 5.125
( , E.coli

102 6.6 10 9.75 E.coli 1.0 10
). (6
) : (6

102 5.125

0.00

E.coli
0.00

0.00
10 6.6

0.00
10 9.75

0.00
10 1.00

-3 :
)(7

.
) : (7

0.17.8a

0.17.7a

0.17.6a

P
<0.05

4 :
)
) (%99.58 (

).(%64.57

 -5 :
) (26
) 69.(
) ( )73.82
. 80.23 ,.( .
) : (26

400

/ /

6346
19. 334 22800 1200 22800 1200

11040
46
-------------240

2300
20
--------------------115

.
400
16
308
12
308
12

20056
416 23108
404 23108
404
----
48.20
57.19
57.19
.


7
7
7
7.

55.20
64.19
64.19
.


-------------------- 15% 9.63
.

+
13.8
16.04
------------.

25%
)

+
+

69
80.23
73.82
.

 -1 ) (
) ( ) %26 (

) , (CH1, YC180, TH4, YF-L811, YC350, YC-X11, LB12, R-704
)CH1(1%, 2%, 3%, 4%, 5%, 6%,7%,8%
:
- .CH1
- CH1 . %4
-2
) E.coli
(
) E.coli 5.125
102 / (
) 102 6.6 / ,
10 9.75 / , E.coli 1.0 10
/ ( .
-3

.
-4
) , ( .
-5 )(

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