Production of low lactose labneh and ricotta cheese powder from different milk powder formulas [electronic resource].

Includes references.

Low lactose milk powder was made from concentrated skimmilk, part-skimmilk or full cream milk, then stored at 20-25•c /6 months. The obtained powder had a good quality, had no rancid flavour and suitable for manufacture of Labneh and Ricotta cheese. The dried milk was reconstituted at the ratio 4: 1 for processing of Labneh or with the ratio 3: 1 for processing of Ricotta cheese. The resultant Labneh and Ricotta cheese were of high quality, no rancid flavour with good and creamy flavour, smooth consistency and texture, and excellent appearance. Labneh and Ricotta cheese can be made from reconstituted dried low lactose milk with any fat ratio after six months of storage without any rejected tastes and odours, and possess the same chemical composition of traditional Labneh and Ricotta cheese.

Summary in Arabic.

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