Development of fermented milk “Leben” made from spontaneous fermented cow’s milk
Copyright policy )Development of fermented milk “Leben” made from spontaneous fermented cow’s milk
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.
- University of Liège Belgium
- École nationale d'Ingénieurs de Sfax Tunisia
Fermentation, Leben, physicochemical, texture, microstructure, sensory evaluation., sensory evaluation, Leben, microstructure, Life sciences, Food science, Sciences des denrées alimentaires, Fermentation, Sciences du vivant, texture
Fermentation, Leben, physicochemical, texture, microstructure, sensory evaluation., sensory evaluation, Leben, microstructure, Life sciences, Food science, Sciences des denrées alimentaires, Fermentation, Sciences du vivant, texture
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