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Labneh.

doc/May2007 /1:3

Chr. Hansen A/S -10-12 Bge All DK-2970 Hrsholm, Denmark - Phone: +45 45 74 74 74 - Fax: +45 45 74 88 88 - www.chr-hansen.com

The information contained herein is to the best of our knowledge true and correct and presented in good faith. It may be subject to
change without further notice. To the best of our knowledge this product does not infringe Intellectual Property Rights of any third
party. This information is offered solely for your consideration and verification. Copyright 2005 Chr. Hansen A/S. All rights reserved.

Labneh/Lebneh is concentrated yoghurt that originates from the Middle East, and the full-fat product may
contain 22-26% (w/w) total solids depending on existing national standards. The milk is fermented using
thermophilic cultures mixed lactic acid bacteria (LAB) and followed by concentrating the fermentate.

Traditionally, the cold full-fat yoghurt is concentrated using the cloth bag method, but the current
industrialised process to concentrate the skimmed or full-fat yoghurt include the use of mechanical separators
(e.g. nozzle or Quark separator) or Ultra filtration (UF).

Technology of Manufacture

Milk High quality skimmed milk is used, it should not contain any inhibitory agent, e.g.
antibiotics.


Homogenization Homogenization is normally carried out at a temperature of 55-60C (131-140F) and
at a pressure of 18-20 MPa (180-200 bar, 2610-2900 psi) in order to improve the curd
firmness.


Heat treatment The skimmed milk is heated to 90C (194F) for 5 min or 95C (203F) for 3 min (in
case of batch heat treatment to 85C (185F) for 30 min). Then it is cooled to
incubation temperature, i.e. 40-43C (104-109F).

Before the heat treatment stage, it is recommended to de-aerate the milk in order to
reduce the oxygen content. This will shorten the fermentation time of the milk.


Culture For production of a traditional Labneh/Lebneh, a medium viscous yoghurt culture
with a medium to strong yoghurt flavor gives the best results. The main
characteristics of these cultures, regarding fermentation time, acetaldehyde level
and viscosity, are described in detail in the Yo-Flex

brochure.

The following Yo-Flex

cultures and inoculation rates are recommended












* Phage alternative


Labneh/Lebneh- Guidelines
Suggested Recipe


Flavor intensity F-DVS cultures
(500 g/ 2500 L)
mild to medium YC-X11/YF-L703*
medium YC-280/YF-203*
strong YC-380/YC-381*
very strong CH-1
Flavor intensity FD-DVS cultures
(50 U/ 250 L)
mild to medium YC-X11/YC-X16*
medium YC-280
medium ABT-5 (probiotic
culture)
strong YC-380/YC-381*
very strong YF-3331






Labneh/Lebneh- Guidelines

Rennet A small amount of rennet is added (optional) following culture addition for better
whey separation and for improved curd firmness.

Incubation The skimmed milk is carefully mixed at 40-43C (104-109F) for 20-30 min and then
left undisturbed in the fermentation tank until pH reaches 4.50-4.55. The
fermentation time will depend on the culture used and ranges between 4 and 6
hours.


Structure treatment When the final pH is reached, the product is stirred until it obtains a smooth texture.
Finally it is cooled to 20-25C (68-77F). To reduce post-acidification a cooling timeof
maximum 30 min is recommended, preferably using of a plate cooler.

Whey off The fat-free curd is concentrated at 40-43C (104-109F) using a nozzle or Quark
separator, mixed with cream, cooled and packaged.


Addition In the Middle East, it is common to add 0.5-2% (w/w) salt after fermentation.


Storage After packaging, the product is placed cold at approximately 4-8C (39-46F).


Shelf life Depending on the sanitary conditions during the preparation, production and
packaging of Laban, and storage temperature, the anticipated shelf life of the
product is approximately three weeks.


Product Fomulation An alternative method of processing, where the yoghurt is not concentrated, is to use
Product formulation where the milk base is fortified (e.g. the solids-not-fat and the fat
contents) to the same product as specified in the Labneh standards.
The milk is handled in a similar manner for either the prodcution for set or stirred
yoghurt, but the rheological properties of recombined Labneh will be different from
same product made by using the cloth bag, separator or UF methods.


DVS DVS is the abbreviation for Direct Vat Set culture, and it is a registered trademark of
Chr. Hansen. The recommendations in this recipe are only valid when using a DVS
inoculation.








Labneh.doc/May2007 /2:3

Chr. Hansen A/S -10-12 Bge All DK-2970 Hrsholm, Denmark - Phone: +45 45 74 74 74 - Fax: +45 45 74 88 88 - www.chr-hansen.com

The information contained herein is to the best of our knowledge true and correct and presented in good faith. It may be subject to
change without further notice. To the best of our knowledge this product does not infringe Intellectual Property Rights of any third
party. This information is offered solely for your consideration and verification. Copyright 2005 Chr. Hansen A/S. All rights reserved.




Labneh/Lebneh- Guidelines
Homogenization at 18-20 MPa (180-200 bar, 2610-2900 psi) at 55-60C (131-140F)
Heat to 90C (194F) for 5 min or 95C (203F) for 3 min, Batch heat treatment at 85C (185F)
for 30 min
Inoculation with DVS cultures
Standardize the milk to 1.0 -3.5% fat (w/w)
for Ultra-filtartion (UF) and cloth Bag methods
Add rennet (optinal), e.g. CHY-MAX powder Extra, 5.0 g/2500 l
Gently stir for 20-30 min
Incubation to pH 4.5-4.55 for 5-9 hours
Stir the product
Cooling to fermentation temperature 40-43C (104-109 F)
De-aeration
Quar k separ at or
Thermize the product at
58C
Cooling to separation
temperature,
40-43 C (104-109F)
Pass through a metal sieve
or strainer
Concentration in the quark
separator and partial
cooling
Blend with pasteurized
cream and salt, and pass
through a mixer
Packaging
Cold storage at 4-8C (39-
46F)
Thermize the product at
58C
Cooling to UF temperature
for separating the permeate
up to 50C (122F)
Pass through a metal sieve
or strainer
Concentration in multi-
stage UF plant moduls
Blend with pasteurized salt
and pass through
structuriser to smooth the
product
Packaging
Cold storage at 4-8C (39-
46F)
Cl ot h Bag
Skimmed milk for the separation methode
Place the product in
cloth bag
Draining overnight at 4-
8C (39-46F)
Empty the bags into a
dough-type blender,
add salt and mix to a
smooth texture
Packaging
Cold storage at 4-8C
(39-46F)
Ul t r a-f i l t r at i on (UF)


Chr. Hansen's worldwide facilities and the personnel of our application experts are at your disposal with
assistance, instructions and guidance for your choice of culture and rennet.
Labneh.doc/May2007 /3:3

Chr. Hansen A/S -10-12 Bge All DK-2970 Hrsholm, Denmark - Phone: +45 45 74 74 74 - Fax: +45 45 74 88 88 - www.chr-hansen.com

The information contained herein is to the best of our knowledge true and correct and presented in good faith. It may be subject to
change without further notice. To the best of our knowledge this product does not infringe Intellectual Property Rights of any third
party. This information is offered solely for your consideration and verification. Copyright 2005 Chr. Hansen A/S. All rights reserved.

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