Microbiological changes, chemical composition and sensory properties of Labneh anbaris made from cow's and goat's milk - by Hassan Saleh

Abstract

Labneh Anbaris, a traditional cheese-like fermented dairy product, was prepared from cow's and goat's milk by two methods :(I) Natural fermentation of raw milk in earthenware vessel at 30 C for 35 days with continuous draining of whey and addition of raw