Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
2010
Abou Jaoude D. | Olabi A. | Ouyoun Najm N.E. | Malek A. | Saadeh C. | Baydoun E. | Toufeili I. | Abou Jaoude, D., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Olabi, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Ouyoun Najm, N.E., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Malek, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Saadeh, C., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Baydoun, E., Department of Biology, Faculty of Arts and Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Toufeili, I., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon | Toufeili, I.; Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences | Abou Jaoude, D | Olabi, A | Najm, NEO | Malek, A | Saadlh, C | Baydoun, E | Toufeili, I | Toufeili, I (reprint author), Amer Univ Beirut, Fac Agr and Food Sci, Dept Nutr and Food Sci, Riad El Solh 1107, Beirut 2020, Lebanon. | American University of Beirut
White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g-100 g-1) and Double Crème (60.3 g-100 g-1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g-100 g-1 ). The fat content of full-fat Labneh was 8.8 g-100 g-1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g-100 g-1. Protein contents ranged between 8.9 and 24.8 g-100 g-1. Cholesterol strongly correlated with fat content and an increase in cholesterol-fat ratios was observed with decreasing fat levels. Sodium contents ran1ged between 151 and 5012 mg-100 g-1 while Ca levels ranged between 43 and 921 mg-100 g-1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm-semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices. © INRA, EDP Sciences, 2010.
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