الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Labneh or concentrated yoghurt (yoghurt cheese) is a common food in many countries of the world especially in Middle East and Balkans. Several methods are known for producing Labneh, such as: traditional method (cloth bag method). Labneh is making from different mils such as cow’s milk, but Labneh made from cow’s milk has lower quality than buffalo’s milk. The objectives of the present work were as follows: 1- Improving the nutritional value and the quality of Labneh made from cow’s milk. 2- Improving the rheological properties of cow milk Labneh using some treatments as heat treatments and using TGase enzyme. 3- Preparing bio-Labneh using Jerusalem artichoke tubers powder and probiotic starter. Therefore the first part of this study included the following: The first part was planned to study the effect of 4 different treatments (630C for 30 min., 850C for 20 min., 900C for 15 min. and 950C for 10 min.) in thermostatically controlled water bath and then cooled to 420C to be ready for adding starter culture on the physio-chemical and organoleptic properties and quality.