الفهرس 
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Abstract
Buttermilk is the liquid phase released during churning of cream in the process of butter making. This liquid phase contains most of the water-soluble components of cream. This study aims to study the effect of using buttermilk in some dairy products i.e. low fat ice cream, fat-free yoghurt and low fat Tallaga cheese. The work was carried out in three parts:
In the first part, buttermilk used in making low fat ice cream. the results showed that adding sweet buttermilk had significant positive effect on the rheological characteristic of the low fat ice cream mix. Adding buttermilk caused a marked decrease in specific gravity, weight per gallon and melting rate of the resultant low fat ice cream. On the other hand, adding buttermilk increased the overrun % of low fat ice cream. Using buttermilk up to 75% and 100% increased flavor, body& texture and overall liking scores and improved the quality of low fat ice cream.
In the second part, buttermilk used in making fat-free yoghurt. Data revealed that Substituting buffaloe’s skim milk with sweet buttermilk increased lactose content, acetaldehyde, diacetyle, viscosity and plastic viscosity and decreased Synersis and firmness of the resultant fat-free yoghurt. Substituting buffaloe’s skim milk with sweet buttermilk up to 50% increased the flavor scores and the quality of fat-free yoghurt.
In the third part, buttermilk used in making low fat Tallaga cheese. Results showed that Using sweet buttermilk increased moisture content, yield, acidity %, salt %, WSN%, WSN/TN%, free amino acids (A 507) values and TVFA values but it decreased pH values. Replacing buffaloe’s skim milk with sweet buttermilk up to 50% improved the properties of low fat Tallaga cheese.