Concentrado de iogurte "tipo labneh": caracterização

Abstract

Concentrated yoghurt (labneh) is a traditional dairy product, widely consumed in the Middle East, being still unknown in Brazil. This product is characterized by high concentrations of total solids, low acidity and pH with high fat content. The study aimed to establish a viable production protocol and easy replication for small farmers. The labneh was produced with standardized pasteurized whole milk (3%), lactic culture, fermented, filtered until moldable point fractionated in portions of 10 g each, placed in sterile vials and preserved in a flavored vegetable oil added herbs (rosemary, parsley, oregano , thyme). The analyzes carried out were instrumental texture, color, acidity, pH, ash, total solids, fat, activity (aw), moisture and yield. The concentrate of yogurt produced showed as result 26-30% total solids; 12-14% fat; pH 3.35-3.60; 0.89 to 1.23% of acidity in lactic acid; 1.23 to 1.66% ash; 0.9726 to 0.9870 of water activity (aw) and firmness of 56.66 to 93.33 g / s.