Professional Documents
Culture Documents
بحث1Study 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
بحث1Study 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
) ,. 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
%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
-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
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 )(
References
Abou Donia, S.A., Attia, I.A., Khattab, A.A. and El Khadragy,
S.M (1992a) Characteristics of Labneh manufactured using different
lactic starter cultures Egyptian J. Food Sci. 20 : 1.
Ahmed, N.S. and Ismail, A.A. (1978) Enrichment of Zabadi with
Whey proteins. J. Dairy Res. 45, 11, 121.
Osman, Sh. G., Hefiny, A.A. and Gjermeni, F.N. (1992). The
essential characteristics of Egyptian Labneh and its proposed standard
specifications. Egyptian J. Appl. Sci. 7 : 879.
zer, B.H. and Robinson, R.K. (1999) The behaviour of starter
cultures & in concentrated yoghurt (Labneh) produced by different
techniques. Lebensmittel. Wissenschaft and Technologie 32 : 391-395.
zer, A.H. (2004). Destructive Effects of Classical Viscosimeter
on the Microstructure of Yoghurt Gel. Turk Journal Agriculture,
1. 28, 19-23.
Patel, R.S., Kanawjia, S.K. and Singh, S. (1993). Effect of
various storage temperatures on sensory and chemical characteristics
of chakka . Indian Journal of Dairy Science. 46, 166.
Pearson, D. (1970). The Chemical analysis of Foods 6th edition.
J. & A. Churchill, 104 Cloucester Place, London, U.K.
Shaker, R.R., Tashtoush, B. (2000), Modeling of Yogurt Viscosity
During Coagulation Process. Egyptian Journal of Dairy
Science 28 : 49-57.
Shaker RR., Obeidat, B. and Abu Ishmais, M.A. (2002),
Influence of Coagulum PH at draining on the quality and yield of
concentrated yoghurt (Labneh). Egyptian Journal of Dairy Science
30 : 27-34.
Subramonian, B.S., Kuma, C.N., Naresimhan, R., Shanmugam,
A.M. and Khan, M.M. (1997) Journal of Food Science and
Technology Mysore, 34, 340.
Suryawanshi, S.V., Lembhe, A.K., Khedkar, C.D. and Kaurwar,
H.V. (1993). Study to evolve a rapid method for shrikhand
manufacture. Indian Journal of Dairy Science 46, 269.
Tamime, A.Y. and R.K. Robinson. (1978). Some aspects of the
production of concentrated Yogurt (Labaneh) Popular in the Middle
East. Milk Science Inernational, 33:209.
Tamime, A.Y. (1993) in Encyclopedia of Food Science, Food
Technology and Nutrition, Vol. 7, PP. 57 152. Macrae, R.