African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Development of fermented milk “Leben” made from spontaneous fermented cow’s milk

  O. Samet-Bali*, M. A. Ayadi and  H. Attia  
Département de biologie, Laboratoire des Analyses Alimentaires, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Email: [email protected]

  •  Published: 24 January 2012

Abstract

 

Formation and characterisation of Industrial Leben produced with Traditional Starters (ILTS) was investigated and compared with industrial Leben produced using commercial starters (ILCS). PH and titratable acidity determinations showed that both traditional and commercial starter cultures performed well in Leben fermentation. Physicochemical analysis showed a similarity between ILTS and ILCS with a slightly higher content of Na in ILTS. Textural analysis indicated that ILTS curd was firmer than ILCS. This textural difference was explained by microstructure observations. Indeed, scanning electron microscopy observation confirmed that ILTS gel was more compact than ILCS gel. Sensory evaluation showed that ILTS was more appreciated by panellists for taste, appearance and overall acceptance.

 

Key words: Fermentation, Leben, physicochemical, texture, microstructure, sensory evaluation.

Abbreviation

ILTS, Industrial Leben produced with traditional starters; ILCS,industrial Leben produced using commercial starters.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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