twentyfourteen domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/gcsar.gov.sy/httpdocs/en/wp-includes/functions.php on line 6131Mohamad Ibrahem Al-Shehabi \u00a0Abstract<\/strong><\/p>\n \u00a0\u00a0\u00a0\u00a0 18 mixtures of labneh which are different from the percentage and kind of added solids were produced to identify the optimal percentage of solids and fat in the labneh made in the direct way(direct control of structure).<\/p>\n It seems that mixture 3, which contains 26% of total solids and 6% fat, is the best mixture in terms of sensory properties , so that mixture 3 has been chosen to apply the rest of deals ( starter type, starter rate ,incubation time, the rate of added salt before incubation).<\/p>\n To choose the best starter,8 mixtures similar in the percentage of their total solids 26% were produced and inoculated by 8 \u00a0different types of starters (CH1, YC180,LB12, YC-X11,YF-L811,YC350,TH4,R704) in rate of 4% and incubated for 6 hours \u00a0at 44 c , the result of evaluation assured that the best starter is CH1. After that 8 mixtures similar in ( total solids 26%) were manufactured and inoculated by different proportions of starter CH1(1%,2%,3%4%,5%,6%,7%,8%), and were incubated for 6 hours at 44 c. It has been discovered that the best starter rate is 4%.Then,<\/p>\n 5 mixtures similar in ( the rate of total solids 26% , the rate of starter CH1 4%)were manufactured and incubated\u00a0 for different times (4,5,6,7,8 hours) at 44c. It was apparently noticed that the best incubation time is 6 hours.<\/p>\n Finally 6 mixtures similar in (the rate of solids 26% , the rate of starter<\/p>\n CH1 4%)were manufactured and different rate of salt was added to these mixtures (0.0%,0.2%,0.4%,0.6%,0.8%,1.0%) and incubated for 6 hours at 44c . It was found that the mixture which is free of salt was the favorite ,therefore the best mixture was the mixture which contains 26% of\u00a0 total solids, free of salt, inoculated with starter CH1 in the rate of 4%,and incubated for 6 hours at 44c).<\/p>\n By comparing labneh made in the direct way ( direct control of structure ) to labneh made in the traditional way (cloth bags) and labneh taken from market ,it has been found the following :<\/p>\n Chemically speaking, \u00a0it was no morale differences in the percentage\u00a0 of \u00a0acidity and fat between labneh made in \u00a0the\u00a0 direct way, and both of labneh made in the traditional way and \u00a0labneh taken from market .<\/p>\n Microbiologically speaking, labneh which made in the direct way comes\u00a0 first then labneh made in the traditional way comes second (number of molds and yeast was\u00a0\u00a0 5.125 \u00d7 10\u00b2 cfu\/g ) . Finally, Labneh taken from market\u00a0 comes third\u00a0 (number of molds and yeasts 6.6 \u00d7 10\u00b2 cfu\/g ,and number of coliform was 9.75 \u00d7 10 cfu\/g , and the\u00a0 number of E.coli was 1.0 \u00d7 10 cfu\/g) .<\/p>\n Sensorily speaking, it has been found that there were no morale differences\u00a0 between labneh made in the direct way, and both of labneh made in the traditional way and\u00a0 labneh taken from market .<\/p>\n As for the costs of production, the cost of labneh made in the direct way was lesser \u00a0than that of labneh made in the traditional way (manual filling or auto filling) .<\/p>\n Key words: labneh,direct way, mixture , starter, total solids, rate of starter, time of incubation.<\/p>\n","protected":false},"excerpt":{"rendered":" Mohamad Ibrahem Al-Shehabi General Commission for Scientific Agricultural Research- Department of Food Technology, Faculty of Agriculture,Damascus University, 2008 \u00a0Abstract \u00a0\u00a0\u00a0\u00a0 18 mixtures of labneh which are different from the percentage and kind of added solids were produced to identify the optimal percentage of solids and fat in the labneh made in the direct way(direct control … Continue reading The Study of Labneh Processing by Adding Different rates of Milk Solids and the identification of the Optimal Conditions for Processing<\/span>
\nGeneral Commission for Scientific Agricultural Research- <\/strong>Department of Food Technology, <\/strong>
\nFaculty of Agriculture,Damascus University, <\/strong>
\n2008<\/strong><\/strong><\/p>\n