Chemical composition of fermented dairy products consumed in Bahrain

Physical, proximate and mineral composition of 4 types of fermented dairy products commonly consumed in Bahrain were analysed. The findings revealed that acidity, total solids and solids not-fat were found to be higher in yoghurt and labenah (thick yoghurt) compared to low and full fat laban (diluted yoghurt). Moisture content was lower in labenah (77.0%) than other fermented dairy products (85.4-89.4%). Protein level was highest in labenah (7.6%) and lowest in low fat laban (3.2%). Sodium concentration ranged from 55.9 mg 100 g-1 in low fat laban to 143 mg 100 g-1 in labenah, while calcium content ranged between 120-167 mg 100 g-1. In general, some chemical compositions of various types of fermented dairy products studied differed from the corresponding compositions reported in the literature. This can be attributed to type of milk used, method of preparation, type and proportion of starters and consumer preferences.