Production of Laban

Catherine Béal (1) , Gisèle Chammas (1, 2)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 LU / ULB - الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth]

Laban is a fermented milk produced in Lebanon and some Arab countries. This book chapter presents the scientific ans technological issues concerning the production process of Laban. Chapter 11.1 Introduction Chapter 11.2 Laban Market in Lebanon and Other Countries Chapter 11.3 Lactic Acid Fermentation of Laban Chapter 11.4 Influence of Lactic Acid Fermentation on Laban Properties Chapter 11.5 General Process of Laban Manufacture Chapter 11.6 Packaging and Storage of Laban Chapter 11.7 Evaluation of Laban Quality Chapter 11.8 Conclusion

Domaines: Ingénierie des aliments

Catherine Béal, Gisèle Chammas. Production of Laban. Handbook of Plant-Based Fermented Food and Beverage Technology, CRC Press, pp.181 - 212, 2012, ⟨10.1201/b12084-14⟩. ⟨hal-01511556⟩