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Abstract
The following points were conducted at the present study :
1-Composition and quality of yoghurt made from cow’s fortified with modified milk protein concentrate.
2-Composition and quality of sweetened yoghurt as affected by using YF-L811 starter.
3-Activity of yoghurt culture in sweetened yoghurt milk.
4-Manufacture and some properties of yoghurt made from cow’s milk supplemented with calcium.
5-Activity of yoghurt culture in yoghurt milk as affected by supplementation with calcium gluconate.
6-Sensory evaluation of fresh and stored yoghurt as affected by supplementation with calcium.