[en] 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.
Disciplines :
Food science
Author, co-author :
O. Samet-Bali
Ayadi, Mohamed ; Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia. > Département de biologie > Laboratoire des Analyses Alimentaires
Attia H.
Language :
English
Title :
Development of fermented milk “Leben” made from spontaneous fermented cow’s milk
