Microbial, chemical and rheological properfies of laban (cultured milk)

Nejib Guizani, Stefan Kasapis, Mohammed Al-Ruzeiki

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The chemical, microbial and rheological properties of commercial and home-made laban were investigated in an effort to contribute to the standardization of the product. Commercial laban has higher fat, protein and total solids content but was less acidic than traditional laban. Lactobacilli dominate in the former, whereas lactococci are found mainly in the latter. Four micro-organisms classified as Lactococcus lactis ssp lactis, Lactococcus lactis ssp lactis biovar diacetylactis, Lactococcus lactis ssp cremoris and Lactobacillus plantarum were responsible for the fermentation of traditional laban, whereas three micro-organisms, namely: Lactobacillus acidophilus, bifidobacteria and Streptococcus thermophilus were responsible for the production of commercial laban. Unlike the commercial preparation, traditional laban contained considerable numbers of yeasts and moulds and was contaminated with coliforms and fecal coliforms. The rheological profile of a semi-dilute solution was more pronounced in the home-made laban with both preparations flowing from the first Newtonian plateau and the power law region to the second Newtonian plateau with increasing shear rate.

Original languageEnglish
Pages (from-to)199-205
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume36
Issue number2
Publication statusPublished - 2001

Fingerprint

Lactococcus lactis subsp. lactis
Lactococcus lactis
fermented milk
Oils and fats
Yeast
Fermentation
Shear deformation
Standardization
Lactococcus lactis subsp. lactis bv. diacetylactis
plateaus
Milk
Lactococcus lactis subsp. cremoris
Proteins
microorganisms
Lactococcus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidobacterium
Lactobacillus plantarum
total solids

Keywords

  • Cultured milk
  • Lactobacilli
  • Lactococci
  • Semi-dilute solution

ASJC Scopus subject areas

  • Food Science

Cite this

Microbial, chemical and rheological properfies of laban (cultured milk). / Guizani, Nejib; Kasapis, Stefan; Al-Ruzeiki, Mohammed.

In: International Journal of Food Science and Technology, Vol. 36, No. 2, 2001, p. 199-205.

Research output: Contribution to journalArticle

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