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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

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dc.contributor.author Abou Jaoude D.
dc.contributor.author Olabi A.
dc.contributor.author Ouyoun Najm N.E.
dc.contributor.author Malek A.
dc.contributor.author Saadeh C.
dc.contributor.author Baydoun E.
dc.contributor.author Toufeili I.
dc.contributor.editor
dc.date 2010
dc.date.accessioned 2017-10-18T13:24:26Z
dc.date.available 2017-10-18T13:24:26Z
dc.date.issued 2010
dc.identifier 10.1051/dst/2010026
dc.identifier.issn 19585586
dc.identifier.uri http://hdl.handle.net/10938/20276
dc.description.abstract White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g-100 g-1) and Double Crème (60.3 g-100 g-1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g-100 g-1 ). The fat content of full-fat Labneh was 8.8 g-100 g-1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g-100 g-1. Protein contents ranged between 8.9 and 24.8 g-100 g-1. Cholesterol strongly correlated with fat content and an increase in cholesterol-fat ratios was observed with decreasing fat levels. Sodium contents ran1ged between 151 and 5012 mg-100 g-1 while Ca levels ranged between 43 and 921 mg-100 g-1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm-semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices. © INRA, EDP Sciences, 2010.
dc.format.extent
dc.format.extent Pages: (699-706)
dc.language English
dc.publisher LES ULIS CEDEX A
dc.relation.ispartof Publication Name: Dairy Science and Technology; Publication Year: 2010; Volume: 90; no. 6; Pages: (699-706);
dc.source Scopus
dc.title Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
dc.type Article
dc.contributor.affiliation Abou Jaoude, D., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Olabi, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Ouyoun Najm, N.E., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Malek, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Saadeh, C., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Baydoun, E., Department of Biology, Faculty of Arts and Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Toufeili, I., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.authorAddress Toufeili, I.; Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon; email: toufeili@aub.edu.lb
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Abou Jaoude, D
dc.contributor.authorInitials Olabi, A
dc.contributor.authorInitials Najm, NEO
dc.contributor.authorInitials Malek, A
dc.contributor.authorInitials Saadlh, C
dc.contributor.authorInitials Baydoun, E
dc.contributor.authorInitials Toufeili, I
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress Toufeili, I (reprint author), Amer Univ Beirut, Fac Agr and Food Sci, Dept Nutr and Food Sci, Riad El Solh 1107, Beirut 2020, Lebanon.
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
dc.description.cited Alichanidis E, 2008, DAIRY SCI TECHNOL, V88, P495, DOI 10.1051-dst:2008023; Andrikopoulos NK, 2003, J FOOD COMPOS ANAL, V16, P155, DOI 10.1016-S0889-1575(02)00164-3; *ASS OFF AN CHEM, 2000, AOAC OFF METH AN AOA, V2; Celik S, 2007, INT J DAIRY TECHNOL, V60, P253, DOI 10.1111-j.1471-0307.2007.00344.x; Dashti B, 2004, FOOD CHEM, V85, P331, DOI 10.1016-j.foodchem.2003.05.001; Donmez M, 2005, INT J FOOD SCI NUTR, V56, P157, DOI 10.1080-09637480500131137; *FAO, 2007, COD AL MILK MILK PRO; Institute of Medicine, 2005, DIET REF INT WAT POT; Mallatou H, 2005, INT J DAIRY TECHNOL, V58, P158, DOI 10.1111-j.1471-0307.2005.00204.x; Mendil D, 2006, FOOD CHEM, V96, P532, DOI 10.1016-j.foodchem.2005.03.006; Merdivan M, 2004, FOOD CHEM, V87, P163, DOI 10.1016-j.foodchem.2003.11.002; Molkentin J, 2006, EUR FOOD RES TECHNOL, V223, P253, DOI 10.1007-s00217-005-0191-y; Nsabimana C, 2005, INT J DAIRY TECHNOL, V58, P129, DOI 10.1111-j.1471-0307.2005.00205.x; Smit LE, 2001, J FOOD COMPOS ANAL, V14, P177, DOI 10.1006-jfca.2000.0973; Stähler F, 1977, Med Lab (Stuttg), V30, P29; Toufeili I., 2006, Brined cheeses, P188, DOI 10.1002-9780470995860.ch6
dc.description.citedCount 2
dc.description.citedTotWOSCount 1
dc.description.citedWOSCount 1
dc.format.extentCount 8
dc.identifier.articleNo
dc.identifier.coden
dc.identifier.scopusID 78649405995
dc.publisher.address 17, AVE DU HOGGAR, PA COURTABOEUF, BP 112, F-91944 LES ULIS CEDEX A, FRANCE
dc.relation.ispartOfISOAbbr Dairy Sci. Technol.
dc.relation.ispartOfIssue 6
dc.relation.ispartofPubTitle Dairy Science and Technology
dc.relation.ispartofPubTitleAbbr Dairy Sci. Technol.
dc.relation.ispartOfVolume 90
dc.source.ID WOS:000285811700007
dc.type.publication Journal
dc.subject.otherAuthKeyword Brined cheese
dc.subject.otherAuthKeyword cholesterol
dc.subject.otherAuthKeyword composition
dc.subject.otherAuthKeyword labneh
dc.subject.otherAuthKeyword minerals
dc.subject.otherIndex Brined cheese
dc.subject.otherIndex chemical compositions
dc.subject.otherIndex cholesterol levels
dc.subject.otherIndex composition
dc.subject.otherIndex dry matters
dc.subject.otherIndex eastern mediterranean
dc.subject.otherIndex fat contents
dc.subject.otherIndex labneh
dc.subject.otherIndex mineral content
dc.subject.otherIndex moisture contents
dc.subject.otherIndex protein contents
dc.subject.otherIndex soft cheese
dc.subject.otherIndex cheeses
dc.subject.otherIndex dairies
dc.subject.otherIndex dairy products
dc.subject.otherIndex minerals
dc.subject.otherIndex moisture
dc.subject.otherIndex moisture determination
dc.subject.otherIndex nutrients
dc.subject.otherIndex sodium
dc.subject.otherIndex sugars
dc.subject.otherIndex cholesterol
dc.subject.otherKeywordPlus Varieties
dc.subject.otherKeywordPlus turkey
dc.subject.otherKeywordPlus milk
dc.subject.otherWOS Food Science and Technology
dc.identifier.doi http://dx.doi.org/10.1051/dst/2010026


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