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ENHANCEMENT OF LABNEH QUALITY BY ADDING ESSENTIAL OIL AND AQUEOUS EXTRACTS OF PEPPERMINT
Egyptian Journal of Agricultural Research
oncentrated yogurt (Labneh) was produced from cows'milk. The aim of this work was to investigate the effect of adding essential oil and aqueous extracts (0.5, 1.0 and 1.5%) of peppermint to concentrated yoghurt on extending the quality of Labneh. The chemical, microbiological, textural profile analysis and organoleptic properties of the Labneh stored at 6±1ºC up to 30 days were determined. Also, the titratable acidity and antioxidants activity of the prepared Labneh were also determined. Nodoi:10.21608/ejar.2017.150238 fatcat:64tpcsolvrfshcw5st3eetpvh4