Development of fermented milk “Leben” made from spontaneous fermented cow’s milk

Abstract

Formation and characterisation of Industrial Leben produced with Traditional Starters (ILTS) was investigated and compared with industrial Leben produced using commercial starters (ILCS). PH and titratable acidity determinations showed that both traditional and commercial starter cultures performed well in Leben fermentation. Physicochemical analysis showed a similarity between ILTS and ILCS with a slightly higher content of Na in ILTS. Textural analysis indicated that ILTS curd was firmer than ILCS. This textural difference was explained by microstructure observations. Indeed, scanning electron microscopy observation confirmed that ILTS gel was more compact than ILCS gel. Sensory evaluation showed that ILTS was more appreciated by panellists for taste, appearance and overall acceptance.

Key words: Fermentation, Leben, physicochemical, texture, microstructure, sensory evaluation.