Food & Nutrition

Arab Journal of Food & Nutrition
80. The Use of Lactococcus lactis in the Production of Labaneh (2005)
Soha Yousef H. Mohammed\ University of Jordan
Supervisor: Dr. Mohammad Isam Yamani
Lactococcus lactis strains were isolated from samples of cow’s milk, cheese and
commercial dairy starter cultures. Seven strains of L. lactis subsp. lactis were isolated
from the 10 milk samples, five strains from 10 cheese samples and two strains from
two commercial dairy starter cultures. None of the Lactococcus lactis subsp. lactis
biovar diacetylactis, L. lactis subsp. cremoris and L. lactis subsp. hordniae were
isolated.
Cultured milks were produced using each strain of L. lactis subsp. lactis as a
starter culture, and the products were tested for the sensoric quality using the hedonic
scale. There was a significant difference (p≤0.05) between the different strains in
aroma, taste and overall quality parameters. The best six strains in sensoric quality
were chosen to be used as a starter culture in labaneh production.
Lactococcus lactis subsp. lactis labaneh was manufactured from cow’s milk by
the traditional method, i.e straining in bags after setting and cooling of the cultured
milk. Optimum conditions for milk preparation and fermentation were: pasteurization
at 85°C for 5 min, cooling to 25°C, inoculation with a 2% starter culture of the
selected strains, incubation at 25°C for 18 h. The cultured milk was cooled overnight
in refrigerator ( seven kg each) then strained, by
hanging freely in a cool room (