Beruflich Dokumente
Kultur Dokumente
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