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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
2 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Goat labneh was significantly higher in ash than cow labneh.”
goat labneh → has higher ash content than → cow labneh
“Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution.”
labneh → is produced by → concentrating milk
“Also, reverse osmosis and ultrafiltration of warm fermented milk had clearly detrimental effects on gel structure, producing thicker casein strands than in the traditional sample.”
labneh → has → thicker casein strands
“Scanning electron microscopy showed that the higher protein content samples had more compact structure and smaller voids than their lower protein content counterparts.”
labneh → has → more compact structure
“Dynamic rheological studies revealed that the physical behavior of labneh was heavily dependent on the protein concentration and the severity of mechanical agitation during membrane treatment.”
labneh → is affected by → protein concentration