Composition and microbiological properties of Laban rayeb produced in Lower Egypt

S.M. Khalafalla Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra El‐Khima, Cairo, Egypt

E.O. Fayed Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra El‐Khima, Cairo, Egypt

A.A. Aly Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra El‐Khima, Cairo, Egypt

Y.A. El‐Samragy Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra El‐Khima, Cairo, Egypt

Twenty samples of Laban rayeb (a type of fermented milk) were collected from several markets in Lower Egypt and subjected to chemical and microbiological analysis. Based on the results, differences were observed in chemical composition and microbiological properties of these samples compared with the chemical and microbiological characteristics of other fermented milks produced in Egypt, such as zabady, yoghurt, laban zeir and kishk.

A high incidence of coliform contaminants was detected. Enterococci were identified as the most predominant species.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Composition and microbiological properties of Laban rayeb produced in Lower Egypt

Information for

Open access

Opportunities

Help and information

Composition and microbiological properties of Laban rayeb produced in Lower Egypt

Reprints and Corporate Permissions

Academic Permissions

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date

Your download is now in progress and you may close this window

Login or register to access this feature