Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis

Strained yogurt, labneh, produced by straining cow's milk set yogurt in cloth bags, was stored at 5, 15, and 25°C, and changes in microbial counts, pH, titratable acidity, percentage of free whey, and sensory attributes were monitored during storage. Counts of total aerobes, psychrotrophic yeas...

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Bibliographic Details
Published in:Journal of dairy science 2002-05, Vol.85 (5), p.1023-1030
Main Authors: Al-Kadamany, E., Toufeili, I., Khattar, M., Abou-Jawdeh, Y., Harakeh, S., Haddad, T.
Format: Article
Language:English
Subjects:
Adult
Animals
Biological and medical sciences
Cattle
Chemical Phenomena
Chemistry, Physical
Colony Count, Microbial
Color
concentrated yogurt
Female
Food Handling - methods
Food industries
Food Preservation
Fundamental and applied biological sciences. Psychology
Humans
Hydrogen-Ion Concentration
labneh
Male
Milk and cheese industries. Ice creams
Odorants
Sensation
sensory
shelf life
Taste
Temperature
Thermodynamics
Time Factors
Yeasts - growth & development
Yogurt - microbiology
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Summary:Strained yogurt, labneh, produced by straining cow's milk set yogurt in cloth bags, was stored at 5, 15, and 25°C, and changes in microbial counts, pH, titratable acidity, percentage of free whey, and sensory attributes were monitored during storage. Counts of total aerobes, psychrotrophic yeasts, yeasts and molds, and lactic acid bacteria, except in samples stored at 25°C, increased irrespective of storage temperature. The pH of samples decreased, titratable acidity and percentage of free whey increased, and texture defects were detected at a later stage than flavor changes during storage. Shelf-life data of labneh was adequately described by the Weibull distribution. The nominal shelf life determined using sensory changes and yeast counts as failure criteria ranged from 8.5 to 10.5, 4.7 to 5.8 and 2.3 to 2.7 d at 5, 15 and 25°C, respectively. Q10 (shelf life at T°C/shelf life at T+10°C) for flavor quality loss was 1.98 at 5°C, and the corresponding activation energy was 11.3 kcal/mol.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(02)74162-3