DETERMINATION OF QUALITY PROPERTIES IN LABNEH PRODUCED WITH PROBIOTIC CULTURE

The recent years, functional food market has been dramatically growing due to the increasing number of conscious consumers. more products in the field of functional foods include dairy products. diversity of functional foods that are very popular in the world are very limited in turkey. use of probiotic microorganisms in dairy products are provided positive contribution to public health. probiotic products are featured in many studies to affect the intestinal immune system, regulating the immune system. the aim of this reseach was to use probiotic starter culture to improve functional properties of labne that is a very nutritious dairy product and preferred by children and youths. the quality properties (chemical, microbiological and sensorial) of labneh were determined. ph value and lactic acid of labneh sample with yogurt culture and labneh sample produced with lactobacillus acidophilus culture were determined 4.53 and 4.58; 0.52 and 0.53, respectively. labneh sample containing probiotic culture had 21% fat and 29.38% total solid. labneh sample with probiotic culture contained 8.97 log cfu/ml as content of l. acidophilus. result of sensory analyses showed that labneh sample produced using l. acidophilus had higher taste, odor and texture scores.