الفهرس 
List Of Contents
Part 1 Chemical composition, sensory attributes, rheological properties and starter activity of admixture of buffalo’s, cow’s and soymilkOnly 14 pages are availabe for public view
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Abstract
The aim of this study is to produce bio-yoghurt and Labneh with high nutritional value and also with distinctive taste, flavor and appearance. Soy milk and classic or ABT-5 cultures were used in making yoghurt and Labneh. The rheological, chemical, microbiological and sensory properties of bio-yoghurt and Labneh were studied. The Research concluded: Mixtures of 25% soy milk +75% buffalo milk and 25% soy milk+ 75% cow milk could be used for manufacturing yoghurt and Labneh. Incorporation of 25% soymilk with buffalo or cow milk and using of ABT culture produced bio-yoghurt with highly nutritional value. This yoghurt contained high amounts of unsaturated fatty acids and essential amino acids. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for bio-yoghurt. That incorporation of 25% soymilk with buffalo or cow milk and using of ABT culture produced bio-Labneh with highly nutritional value. This Labneh characterized by acceptable in properties of color, appearance, smell, taste, mouth feel texture and body.