Background: Labneh is a dairy product with many of the same benefits as yogurt. The total solids percentage is raised during production by draining the whey out of the yogurt. This is done by hanging the yogurt in cloth bags until the desired texture is achieved. Labneh, after being sweetened, can be used in place of cream cheese, sour cream, or cake cream. Labneh is known to have fewer calories than common condiments such as cream cheese and sour cream. This is due to its reduced fat content Labneh is a popular cuisine all over the world, particularly in the Middle East and the Balkan nations. In conclusion, the effect of fortification was clear in the results of the nutritional experiment conducted on mice, as zinc salts had an effect in maintaining the weight gain of the experimental animals, in addition to a role in strengthening the immune system.Objective: This study aimed to explore the effects of enhancing traditional labneh cheese with mineral salts—specifically sulfate and zinc acetate—at concentrations of 7.5 and 15 mg/kg. The focus was on evaluating the alterations in chemical composition, particularly nitrogenous compounds, and the micro-textural properties. Additionally, the study assessed how these enhancements influenced the sensory qualities of the labneh both immediately after production and following a storage period of twenty days.Materials and Methods: Raw, whole cow's milk (12% T.S., 4% fat) was used to make labneh in the lab. After being heated to 90 °C for five minutes in a water bath, the milk was cooled to 45 °C, and a CH1 starter was added. The mixture was then incubated at 45 °C for three to four hours. The cloth was allowed to cool at room temperature for one hour after it had coagulated completely. After chilling overnight at 15 degrees Celsius, it was salted at 5 degrees Celsius for 22 hours, by placing it in a clean cloth bag and storing it in the fridge.Results:The experiment revealed a non-significant rise in nitrogenous substances for the control group versus the zinc-treated labneh. However, there were no notable differences in nitrogen content between the control and zinc-enhanced groups. The treatment labneh balls were less white than the control treatment balls, suggesting that the fortification process with zinc salts caused this difference. Increased cohesion and hardness of the manufactured Labneh compared to the control treatment had an apparent effect on the micro-textural structure of the treated Labneh, as the interstitial spaces were reduced, and the casein tissue closed. In addition to its role in bolstering the immune system, the results of the nutritional experiment on rats showed that zinc salts influence maintaining the weight increase of the trial animals.Keywords: Labneh balls, zinc salts, texture, flavor, chemical composition, body weight.
Glutathione is an important protein in many biological applications as a potential cancer treatment agent .In this study, glutathione was purified from cow milk whey bygelfiltration using Sephadex G-10 column .To know its ability as anticancer agent the study for the cytotoxic effect of the purified glutathione on, LS174T (human colorectal adenocarcinoma) cell line at different concentrations and different exposure time of treatment. The purified glutathione concentrations ranging (6.25 to 400) μg/ml for 24, 48 and 72 hours. The effect of glutathione was evaluated by employing MTT assay. The results revealed significant cytotoxic effect at levels (P<0.05) for all concentrations and for all exposure time as compared to untreated control cells, The inhibition rate IR% increased with raising of glutathione concentration and incubation period The highest inhibitory growth was shown at concentration( 400μg/ml) after 72hrs of exposure time it was 98% .
In order to test the effect of adding an alcoholic and aqueous extract of turmeric as natural antioxidants that improve sensory qualities and prolong the shelf life of processed cheese, the current study was conducted and represented by the manufacture of four different treatments of cheese, in which alcoholic and aqueous extract was added at a concentration of 10 mg/100gm cheese represented by treatments T1 and T2 respectively. In addition to the treatment of processed cheese, which Butylated Hydroxy Toluene (BHT) was added at concentration of 100 ppm represented by T3 treatment, in addition to the control treatment in which the processed cheese was made without any additional treatment (C). The results of the sensory evaluation of the different cheese treatments that were conducted immediately after processing showed that there were no significant differences in the color, texture, bitterness, taste and flavor between the cheese of the control treatment (C) and the cheese of the different treatments, where the cheese of all treatments was sensory acceptable to the consumer. On the other hand, during storage period, treatment T1 and T2 was significantly outperformed over T3 and C treatment in all abovementioned sensory characteristics, and stay more acceptable in all periods of storage. The lipid oxidation which expressed as peroxide number (POV) and the rancidity which expressed as acid degree value (ADV) during cheese storage at 5ºC1± was at least in cheese of treatment T1 followed by treatment T2 and above in processed cheese of control treatment. Alcoholic and aqueous extract of Curcumin showed higher antibacterial activity against, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa strains
The present study examined the effect of partially purified hen egg white Lysozyme as a natural antimicrobial to prolong the shelf life of soft cheese. The mentioned enzyme with enzymatic activity equal to 39 unit/mL was added in two concentration 250 and 300 mg/kg curd of soft cheese made from buffalo milk treatments T1 and T2, respectively. Treatments cheese and control cheese (C) were storage for 15 days at 6±1°C. The results revealed that there were a significant differences in chemical composition between control and treatments of Iraqi Soft Cheese (ISC) at zero time, also the enzyme contributed clearly to reduce the development of total count of bacteria also the count of psychrophilic bacteria and yeast and mold in treatments cheese during storage, treatment T2 gave better result, in prolonged the shelf life of ISC as a regard to bacterial count and also to the results of the chemical analysis for protein degradation expressed as the percentage of non-protein nitrogen (NPN) from the total nitrogen (TN) (% NPN/TN), as well as fat degradation expressed as acid degree value (ADV) during storage and retained good quality all the periods of storage (15 days) according to the broader for BDI method compared with control cheese (C), which became outside the broader of acceptance after 3 days of storage. These results reflected on sensor y evaluation result for T1 and T2 treatments which get the acceptance and the highest score along the period of storage.
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