Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of sheep’s milk and to verify their shelf life considering microbiological and physical-chemical quality under refrigeration storage. Formulations L1 and L2 were prepared using a similar protocol with pressing times of 4 and 3 hours respectively...