A STUDY ON COMPOSITION AND PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) MANUF- ACTURED FROM RECOMBINED MILK WITH DIFFERENT VEGETABLE OILS II.THE MICROBIOLOGY EFFECT

Labneh was made from filled milk with soya, palm, corn and sun­flower oils and with anhydrous milk fat. For comparison labneh was pre­pared from cows and buffaloes milk . Resultant labneh was stored at 6±1^°C for 3 weeks, during this period microbial and chemical properties were estimated. Results obtained showed that labneh with vegetable oils exhibit­ed higher total viable , yeasts and mould counts than cows or buffaloes milk, particularly with palm oil, while coliform and sporeformers bacterial counts were higher with soya oil than other treatments.At the end of storage period, total viable coliform and sporeformers decreased, while storgoe lipolytic, yeasts and moulds increased. Labneh made from filled sunflower oil contained higher total viable, yeasts, and mould, milk with counts while that made by adding soya oil was higher in coliform and sporeformers counts. Addition of anhydrous milk fat contained higher lipolytic bacterial count than other treatments. No appreciable differences were observed between different trials in moisture % , salt %, salt in moisture , pH and titratable acidity, either when fresh or during storage . Slightly lower moisture and slightly higher salt, salt in moisture and titratable acidity were recognized in lab­neh made from filled milk with sunflower oil than other treatments.