Labneh is a semisolid dairy product made from set yogurt by removing a part of its whey. A comparison of the rheological properties of labneh made by mechanical and traditional methods is reported. The effects of shear rate (11.70-1169 s-1) and temperature (5-55°C) were studied using a cylindrical rotational viscometer. Labneh of the two methods exhibited shear-thining/thioxotropic behavior and a power-law model can best describe their flow behavior. Significant differences were observed between labneh samples of the two methods with respect to flow curve, consistency coefficient, apparent viscosity, activation energy and thioxotropicity.
ASJC Scopus subject areas
- Food Science