الفهرس 
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Abstract
1. INTRODUCTION
Yoghurt is fermented milk produced by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The production of yoghurt as a fermented milk product has been started in the Middle East and spreaded all over the world. Compared to milk, yoghurt is more nutritious and is an excellent source of protein, calcium, phosphorus, riboflavin, thiamin, vitamin B12, folate, niacin, magnesium and zinc. Since lactose in milk is converted to lactic acid during fermentation and due to the presence of lactose fermenting bacteria in yoghurt, lactose intolerant people can consume yoghurt without any adverse effect. Fermented dairy products are a good instance of functional foods. Moreover, consumption of fermented milk products such as yoghurt causes a slight reduction in stomach pH, which reduces the risk of pathogens transit and the effects of low gastric juice secretion problem and improving the immunity function in body against carcinogens and harmful toxins (Gahruie et al., 2015).
Drinking or drinkable yoghurt is a traditional fermented dairy beverage, which has growing area of interest due to its ability to deliver all of the health benefits, nutritional benefit of regular set yoghurt or stirred yoghurt. Moreover, drinkable yoghurts meet consumer demand for portable, hand-held meals or snacks that fit an on-the-go lifestyle. Additionally, they are perceived to deliver all the health and nutritional benefits of regular yoghurt. However, drinkable yoghurt goes to the group of stirred yoghurt, which has low viscosity (Allgeyer et al., 2010a). It defined as dairy-based yoghurt that is drinkable and