Powdered milk partic. labneh, prodn. - by pasteurising, immediately cooling, introducing culture of robb, fermenting adding sodium chloride and cooling

摘要

The prepn. of powdered milk, partic. 'labneh' in powdered or granular form is effected by (a) pasteurising e.g. by heating to 90 degrees C; (b) immediately cooling to 45-50 degrees C; (c) immediately introducing a culture of 'robb', and allowing the milk to ferment; and (d) adding NaCl, then atomising and drying in atomisation towers to give a highly dehydrated prod. The culture in (c) is pref. ferment from the preceding day, and is added at 0.1-0.2 wt.% of the initial milk. Fermentation pref. proceeds for 3 hrs. at 42-45 degrees C. The NaCl addn. is pref. 0.5-1 wt.% of the initial milk. Atomisation is pref. at 180 degrees C to give a moisture level of 2-5%. The prod. is suitable for prolonged storage, and can be reconstituted by mixing with water. Conservation of laben is difficult, partic. in the Middle East, and it can be kept for only about ten days in a refrigerator. The dehydrated prod., however, can be kept for several years.