Production and physicochemical properties of labneh anbaris, a traditional fermented cheese like product, in Lebanon

Abstract

The aim of this study is to explore labneh anbaris production and physicochemical properties in Lebanon. Traditionally, it was done to preserve leftover milk by addition of salt and following natural-fermentation in an earthenware-vessel to produce a cheese like dairy product. In Lebanon there is 86 active dairy industries, of which only 7 produce Anbaris; annotated as industrial anbaris (IA) in this study. Eighty one household anbaris samples were collected from 16 locations distributed among one governate, Baalbek-Hermel (BHA), and two districts, Shouf (SHA) and Western-Beqaa (WBA). Water activities of anbaris were higher than 0.954. Total solids of WBA are significantly the lowest with values from IA, BHA and SHA did not differ significantly from each other. Milk to anbaris conversion values, kg-milk/kg-anbaris of WBA was significantly the highest. WBA and BHA had significantly the highest titratable acidity and the lowest pH. The salt content did not differ significantly among anbaris from household and industrial origin. The fat value of WBA was significantly the lowest. Protein content did not differ significantly. Anbaris can be classified as full fat, soft, fermented type of cheese from raw milk. The variation in physicochemical attributes, between the regions and origin of anbaris, necessities further studies to better assess the factors affecting anbaris production. The low pH (3.76) renders this product shelf stable against bacterial spoilage and has big potential to reduce the waste in the milk industry.