By Zarnab Ashraf

2. LABAN
 PRESENTED BY:-
ZARNAB ASHRAF

3. INTRODUCTION
 The term leben, variously laban, lben (Arabic: ‫)لبن‬ is used across
the Arab World (Middle East and North Africa) to refer to
a fermented milk.
 Generally, there are two main products known as leben: in the
Levant region, yogurt; and in Arabia and North Africa (Maghreb),
buttermilk.

4. INGREDIENTS
 Milk….according to your need.
 DVS culture or any starter culture…0.2% per liter.
 If sweet Laban then sugar…2% per liter.
 If salted Laban then salt….same as sugar content.

5. PROCEDURE
 Pre – treatment of milk
 High pasteurization 82-85 for 15 or 90 °C
 Homogenization.
 Cooling 40-45 C
 Inoculation ( starter culture 0.2% per liter or 2.5%)
 Incubation (45 C for 2-3 hrs )
 Cooling ( 5-6 C)
 Stirring
 Filling

6. FLOW CHART

7. CULTURE
 Starter culture: 2 thermophillus bacteria
 Streptococcus thermophillus
 Lactobacillus delbrukii subsp. Balgaricus
 There addition ratio should be 1:1 or 1:2 .
 If desired ratio is added than a good curd stirred yogurt is formed.

8.  Time temperature and starter culture combination is very
compulsory.
 For example if culture is 0.025% then the time for incubation will
be 16-20 hrs.

9. NUTRITIONAL INFORMATION

10. BENEFITS
 Laban is a fermented dairy product.
 It is easier to digest for lactose intolerant people .
 High in calcium and contains essential nutrients including
 Proteins
 Vitamin A
 Vitamin B12 (Cobalamin)
 Riboflavin( vit B2)

11. SHELF LIFE
 The shelf life of laban is 28-30 days at 4-5 C.