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Effect of followed production procedures on the physicochemical properties of labneh anbaris
2020
International Journal of Environment Agriculture and Biotechnology
The aim of this study is to assess the different recorded processing attributes on physicochemical properties of anbaris and comparing them to commercially produced labneh done from pasteurized cow and goat milk. Comparing the industrially produced IP-anbaris with labneh industrially produced using cows and goat milk showed that the cow-labneh possessed significantly lower total-solids, titratable acidity, salt, ash, fat and protein content while having significantly higher pH and moisture
doi:10.22161/ijeab.56.4
fatcat:4y427brzzndlvf6oo2kgujw5ti