Concentrated yogurt (Labneh) made of a mixture of goats' and cows' milk: Physicochemical, microbiological and sensory analysis

摘要: Abstract The aim of this study was to characterize concentrated yogurt (Labneh) made goats’ milk, cows’ milk and their mixture. Physicochemical, microbiological, sensory parameters Labneh were monitored after production, with specific reference the type milk. Seven different formulations prepared by mixing cow goat in proportions. Mass fraction (%) mixtures 100, 50, 40, 30, 20, 10 0. Compositional parameters, profiles fatty acids (FAs) main microbial groups performed. produced from goat’s characterized its higher moisture, ash fat content, but lower pH, total solids, protein lactose content comparison that developed using cow’s had a short- medium- chain FAs groups, long- than only containing Samples 40% milk/60% most preferred panel. development both is an interesting opportunity produce dairy product considered satisfactory consumers.