الفهرس 
Introduction
Yoghurt MakingOnly 14 pages are availabe for public view
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Abstract
This part was concerned with minimizing of cholesterol content by substituting milkfat by palm oil in yoghurt mixtures. The average value of TC in control mixture was 20.77 mg/ 100gm decreased to 8.23 mg/ 100gm in the palm oil mixture. The free and ester forms in the control sample were 8.24 and 12.52 mg/ 100gm decreased to 2.14 and 6.09 mg/ 100gm in the palm oil mixture. In resultant yoghurt, the obtained data are summarized as follows : fl) : Total Cholesterol Content : TC decreased sharply as a result of the substitution. the amount of TC was 21.40 mg/100gm in the fresh control sample, decreased to 8.40 mg/100gm in palm oil treatment sample by a reduction percentage of 60.77%. This amounts of TC gradually decreased by increasing the storage period to 2, 4 and 6 days storage. At the end of storage, TC content decreased to 20.63 mg/ 100gm in the control and to 7.60 mg/ 100gm in plam oil treatment. 12) : Free Cholesterol Content : Tn the fresh samples, FC content sharply decreased. Thus fresh control sample had 8.91 mg/100gm decreased to 2.53 in palm oil treatment with a reduction percentage of 71.62%. Prolonging the storage period for 2, 4 and 6 days, FC contents gradually decreased in all samples. At the end of storage, FC contents decreased to 8.24 and 1.90 mg/ 100gm in control and palm oil samples, respectively. /3) : Esterifled Cholesterol Content : EC content in fresh yoghurt samples strongly decreased after substituting milkfat, EC amount in fresh control sample was 12.49 mg/100gm decreased to 5.87 mg/100gm in treated sample