Microbial, chemical and rheological properfies of laban (cultured milk)

International Journal of Food Science and Technology

Volumn 36, Issue 2, 2001, Pages 199-205

  Guizani, Nejib ^a   Kasapis, Stefan ^a   Al Ruzeiki, Mohammed ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Cultured milk; Lactobacilli; Lactococci; Semi dilute solution

Indexed keywords

EID: 0035648094     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.00451_36_2.x     Document Type: Article

References (26)

1. Abo-Elnaga, I.G., El-Aswad, M. & Moqi, M. (1977). Some chemical and microbial characteristics of leben. Milchwissenschaft, 32, 521-524.
2. Barnes, H.A., Hutton, J.F. & Walters, K. (1989). Viscosity. In: An Introduction to Rheology. Pp. 11-35. Amsterdam: Elsevier.
3. Baroudi, A.A.G. & Collins, E.B. (1975). Micro-organisms and characteristics of laban. Journal of Dairy Science, 59, 200-202.
4. Bourgeois, C.M. & Leveau, J.Y. (1991). Techniques d'Analyse et de Contrôle dans les Industries Agro-alimentaires. Le contrôle microbiologique, 2nd ed. Pp. 247-255. Paris: Lavoisier-Tec & Doc.
5. De Man, J.C., Rogosa, M. & Sharpe, M.E. (1960). A medium for cultivation of Lactobacilli. Journal of Applied Bacteriology, 23, 130-135.
6. Engel, G., Krusch, U. & Teuber, M. (1986). Microbiologische zusammemsetzung von kefǐr, I. Hefen. Milchwissenschaft, 41, 418-421.
7. Engel, G., Teuber, M., Hoffmeister, G. et al. (1980). Entwicklinung von hefen und schimmelpilzen in speisequark. Milchwissenschaft, 35, 13-16.
8. F.I.L.-I.D.F. (1962). Determination de la teneur en matiere seche du lait. Norme Internationale F.I.L.-I.D.F. Pp. 21-22.
9. Fleet, G.H. (1990). Yeasts in dairy products: A Review. Journal of Applied Bacteriology, 68, 199-211.
10. Fleet, G.H. & Mian, M.A. (1987). The occurrence and growth of yeasts in dairy products. International Journal of Food Microbiology, 4, 145-155.
11. Food and Drug Administration (1992). Aerobic plate count. FDA Bacteriological Analytical Manual, 7th edn. Pp. 17-26. Arlington, VA: FDA.
12. Harold, V.L. (1976). General laboratory proceudres. 2: Fquipments, media reagents, routine tests and strains. In: Compendium of methods for the microbiological examination of foods (edited by M. L. Speck). Pp. 10-104. Washington: American Public Health Association.
13. Harrati, E. (1974). Recherche sur le lben et klila algeriens. These de doctorat de specialite, Universite de Caen, France.
14. Jraidi, Z. & Guizani, N. (1996). Caracterisation physico-chimique et microbiologique du lben tunisien. Microbiologie Hygine Alimentaire, 8, 3-7.
15. Kosikowski, F. (1982). Cheese and Fermented Milk Products. 2nd edn. Pp. 37-48. New York: F. Kosikowski and associates.
16. Marshall, R.T. (1992). Standard Methods for the Examination of Dairy Products. 16th edn. Pp. 13-46. Washington, DC: American Public Health Association.
17. Ozer, B.H., Robinson, R.K., Grandison, A.S. et al. (1997). Comparison of techniques for measuring the rheological properties of labneh (concentrated yoghurt). International Journal of DairyTechnology, 50, 129-133.
18. Parnell-Clunies, E.M., Kakuda, Y. & Deman, J.M. (1986). Influence of heat treatment of milk on the flow properties of yoghurt. Journal of Food Science, 51, 1459-1462.
19. Rashed, M.A. (1974). Bacteriological and biochemical studies on Zabady. MSc Dissertation, University of Alexandria, Alexandria, Egypt.
20. Rawson, H.L. & Marshall, V.M. (1997). Effect of 'ropy' strains of Lactobacillus delbrucckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32, 213-220.
21. Richardson, R.K. & Kasapis, S. (1998). Rheological methods in the characterisation of food biopolymers. In: Instrumental Methods in Food and Beverage Analysis. Developments in Food Science (edited by D.L.B. Weltzel & G. Charalambous), vol. 39. Pp. 1-48. Amsterdam: Elsevier.
22. Suriyarachchi, V.R. & Fleet, G.H. (1981). Occurrence and growth of yeasts in yoghurts. Applied Environmental Microbiology, 52, 574-579.
23. Tantaoui-Elaraki, A., Berrada, M., El-Marrakchi, A. et al. (1983). Etude sur le lben marocain. Le Lait. 63, 230-245.
24. Terzaghi, B.E. & Sandine, W.E. (1975). Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology, 29, 807-813.
25. Vogensen, F.K., Karst, T., Larsen, J.J. et al. (1987). Improved direct differentiation between Leuconostoc cremoris, Streptococcus lactis subsp. diacetylactis and Streptococcus cremoris/Streptococcus lactis on agar. Milchwissenschaft, 42, 646-648.
26. Weerkamp, A.H., Klin, N., Neeter, R. et al. (1996). Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products. Netherlands Milk and Dairy Journal, 59, 319-332.