<div style="text-align: justify;">This study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance.</div>

<div style="text-align: justify;">Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh&nbsp;</div>

<p><strong>Background: </strong>Acidic whey, unlike sweet whey, poses significant environmental challenges in the dairy industry. The Lebanese population consumes large quantities of labneh (strained yogurt) and white cheese, resulting in substantial acidic whey production, which presents disposal issues and pollution risks. Kishk, a fermented-milk cereal mixture, has a characteristic acidic taste. This study developed a Kishk-Like product using concentrated acidic whey as a substitute for fermented milk, addressing the disposal problem while enhancing dairy industry profitability.&nbsp;<br />
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<strong>Methods:</strong> This study was conducted from April to June 2023. As consumer acceptance is the first step in food product development, a triangle sensory test was performed three times with 30 panelists each time, who attempted to differentiate between an established fermented cow&rsquo;s milk kishk (CMK) and the new Kishk-Like product (KLP) made with three-fold concentrated acidic whey.&nbsp;<br />
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<strong>Result:</strong> In the three runs, 11, 9 and 13 out of 30 panelists were able to differentiate between the CMK and KLP samples, yielding p-values of 0.415, 0.713 and 0.166, respectively. These findings, coupled with the fact that approximately 12 kg of acidic whey is required to produce 1 kg of KLP, highlight its potential as a straightforward, economically viable solution for the acidic whey disposal dilemma, warranting further research into its development, characterization and standardization.</p>


Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh

Exploring the Potential of Kishk-like Novel Product in Solving the Acidic Whey Conundrum in the Dairy Industry