الفهرس 
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Abstract
The present study aimed to produce some probiotic dairy products from camel milk. The study included four parts. The first part was carried out to compare the growth and activity of B.infantis and B.bifidum in both camel and cow’s milk fortified with inulin. Data indicated that B.bifidum showed higher growth and activity in camel milk than in cow’s milk. While B.infantis strain showed the opposite trend. Inulin stimulated the growth of bifido cultures in both milks. The second part aimed to select the most suitable bifido strain to be used in production of probiotic Laban Rayeb from camel milk. Data indicated the B.bifidum was the most suitable strain to produce acceptable quality product. Third part aimed to improve the quality of probiotic Laban Rayeb produced from camel milk using date syrup (Dips) and stabilizers. Results show that flavouring the product with 6% Dips and using Lacta 515B at 0.75% significantly improved the quality of resultant product. The fourth part aimed to produce probiotic frozen yoghurt from camel milk. Stage of addition of bifido cultures, replacing sucrose with Dips and stage of sweeteners addition were evaluated. Data indicated that addition of bifido cultures at the freezing stage, replacing sucrose with 50% Dips and addition of sweeteners after fermentation at the freezing stage were the most suitable conditions for producing good quality probiotic frozen yoghurt from camel milk.