Effect of followed production procedures on the physicochemical properties of labneh anbaris

The aim of this study is to assess the different recorded processing attributes on physicochemical properties of anbaris and comparing them to commercially produced labneh done from pasteurized cow and goat milk. Comparing the industrially produced IP-anbaris with labneh industrially produced using cows and goat milk showed that the cow-labneh possessed significantly lower total-solids, titratable acidity, salt, ash, fat and protein content while having significantly higher pH and moisture content. As for the house hold produced anbaris, it was categorized into two classes according to the behavior of the household producer. Produced but in-between partial consumption of anbaris from the earthen-vessel and refilling during the process; HHC-anbaris; and produced but consumed only towards the end; HH-anbaris. Interestingly, the IP-anbaris compared to HHC-anbaris values did not differ significantly in any physicochemical property except in water activity, being significantly lower, and in titratable acidity, being significantly higher. As for the HH-anbaris, it possessed the significantly lowest water activity and protein content and the significantly highest titratable acidity compared to those recorded for IP- and HHC-anbaris. Traditionally earthenware-vessel was used in anbaris production but glass-vessel was recently introduced. In this study, there was no significant difference in the physicochemical properties between earthenware-anbaris or glass-vessel-anbaris. Furthermore, studying the characteristics of anbaris within the vessel before it is mixed showed that the bottom part was the significantly highest in total solids, fat and ash content compared to anbaris taken from the middle and upper section whose physicochemical properties did not differ significantly from each other.