Microbiological quality of zabadi with special reference to the lactic acid bacteria

Fifty samples of zabadi were examined microbiologically. The average Standard Plate Count [SPC/ml] was 6.5 * 10[5], the lactobacilli was 2.9 * 10[7] cfu/ml, lactococci 2.3 * 10[7] cfuf/ml. coli forms 9.0 * 10[2] cfu/ml, and mould and yeast 1.2 * 10[3] cfu/ml. Enterococcus faecalis and Enterococcus faecium were also present. Predominant Lactobacillus was Lactobacillus delbrueckii subsp. bulgaricus [54.2%]. All strains were subjected to further examination to evaluate their productivity as titratable acidity, pH changes, proteolytic activity, and production of acetaldehyde and diacetyl. Highest acidity was obtained by L.lactis var cremoris, L. Delbrueckii subsp. bulgaricus, and L. casei. However, the lowest pH value belonged to L. casei. Diacety1 was produced in very small quantities. The average values of acetaldehyde produced by L. delbrueckii subsp. bulgarics and S. salivarius subsp. thermophilus, the predominant organisms in zabadi, were 7.40 and 2.90 ppm respectively

Properties of the yoghurt cheese Labneh as affected by fortification of buffaloes' milk with skim milk powder

Yogurt has always used as base-ingredient to manufacture yogurt-cheese or Labneh. The conventional procedure to make labneh consists of keeping the yoghurt under refrigeration overnight, mixing the cooled yogurt well with sodium chloride, placing in into cheese cloth bag and allowing whey drainage to take place within about 12 hr. The processing technique and the characteristics of Labneh as affected by increasing the total solids of raw buffaloes' milk [16%] the 20, 24 and 28% using skim milk powder were investigated. The resultant labneh from different treatments were analyzed for pH, titratable acidity, total solids, protein, fat, lactose, acetaldehyde, diacetyl, total viable count, lactic acid, bacteria, coliforms, yeasts and moulds. Also, the yoghurt-cheese of all treatments were assessed organoleptically. The obtained results showed that the period of whey drainage decreased as the total solids of initial yogurts milk increased. Declining the time required for concentration yoghurt to Labneh exhibited an improvement of processing and good characteristics with a high acceptability