chapter  11
32 Pages

- Production of Laban

ByCatherine Béal, Gisèle Chammas

Laban is a fermented milk produced in Lebanon and some Arab countries. It is obtained from lactic acid fermentation, thus leading to acidi…cation and coagulation of milk. Historically, these fermented dairy products appeared as a means to preserve milk, but they now gain a high interest due to their pleasant sensory properties (freshness, acidity, and mouth coating). They represent an interesting alternative to milk and cheese consumption. The historical and geographical origin of laban has never been precisely established, but the …rst known products appeared in the Middle East 10,000 or 15,000 years ago. They are now commercialized within a large number of countries, as they are essential in the Arab diet. Lebanon and Arab countries are the largest consumers, together with countries in North Africa.