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Article: OMAN: SQU CONDUCTS STUDY ON DIFFERENCES BETWEEN HOMEMADE AND COMMERCIAL LABAN DRINK.(Sultan Qaboos University )(Brief Article)
- Article from:
- IPR Strategic Business Information Database
- Article date:
- June 30, 2003
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According to "Oman Observer", a study conducted by Sultan Qaboos University (SQU) has sought to characterize commercially made laban - the popular fermented milk beverage - as a kind of 'bio-yogurt' differing significantly from traditional homemade Omani laban. The study was undertaken by a research team comprising Zaher al Attabi, Mohammed al Ruzaiqi, Stefan Kasapis and Nejib Guizani, of the Department of Food Science & Nutrition at SQU's College of Agricultural and Marine Sciences. They concluded that traditional laban, made by spontaneous fermentation of milk, and commercial laban, manufactured using starter cultures, have ...