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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. |