Labne is a fermented dairy product. This product is made by standardization of fat and dry matter and using yoghurt culture. It has a slightly acidic flavor. Its color is milky white and its structure is soft, smooth and creamy. Labne is mainly consumed in Lebanon, Syria, Morocco and Iraq and Middle East countries.
Labne has a longer shelf life than yoghurt and is widely consumed. It is generally consumed by spreading on bread and adding olive oil. In one study, 25 different dry matter, 9.08% protein, 11.87% fat, 0.63% ash and 4.23 pH values were determined in labne production using two different methods. In the labne samples produced by ultrafiltration method, they determined between 22.65-23.95% dry matter, 7.80-8.31% protein, 10.59-11.33% fat, 0.67-0.70% ash and 4.17- 4.23 pH values.
Main methods used in industry; to make standardization of dry matter by centrifugation after fermentation in mechanical separation method, using milk powder in reconstitution method and pressure and temperature application in ultrafiltration method. In a study, the traditional method, before and after fermentation ultrafiltration, before and after fermentation obtained by the reverse osmosis methods consistency and microstructures of labne samples examined as a result of the traditional way produced 23.31% dry substance, 9.18% fat, 9.20% protein, 4.16% fat lactose and ash was reported to be 0.79%.
The choice of starter culture is important to produce quality labne. Different starter cultures are used. The most effective mixture of Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus. When used as a mixture of coagulation time, it was found to be more effective than using one by one. In a study, labne produced using probiotic Lactobacillus acidophilus culture instead of yoghurt culture as a culture has been turned into a healthier product thanks to probiotic microorganism and it has been found that it does not bring additional cost to production.