Three kinds of therapeutic lebna were manufactured using lactobacillus acidophilus (Lb. a) and L. casei, (Lb. c) Each bacteria species was added at 10% separately. Three types of milk were employed, namely, full cream fresh milk, ful cream reconstituted milk and reconstituted skim milk. The chemical changes of the processed products including fat content, titratable acidity and pH were monitored. The totoal soild contents for the three typed milk were unified to about 26%. The changes in fat content for the three types of milk and for both species of bacteria ranged between 0.06 – 5.4 %, 1.0 – 1.3 ml for titratable acidity and pH 4.4 – 4.6.
The obtained results showed variation in viable logarithimic counts among milk types and (Lb.a, Lb.c) bacteria. Values ranged between 11.5 – 11.9 /g A of one cycle in logarithimic counts was observed monthly for each drop species and types of milk in 3 months of storage. The investigation also revealed that processing therapeutic lebna from full cream raw milk resulted in better organoleptic taste than product processed from full cream reconstituted milk. The latter exceeded the product manufactured from skimmed reconstituted milk. The investigation also showed that using Lb.c in lebna processing resulted in better results for aroma compared to Lb.a.