Food & Nutrition

Arab Journal of Food & Nutrition
lactis subsp. lactis labaneh no significance differences (p≤0.05) in any of the sensory
parameters were noticed when compared to conventional yoghurt labaneh.
Findings of this study highlight the success of introducing a new single starter
culture in the production of cultured milk and labaneh which add a new dairy product
with acceptable sensory attributes, enhanced shelf-life and quality and with the ability
to improve the health status of human by the anti-microbial activity of probiotic L.
lactis strains.
100
Volume 99 11, No. 25, 2011