الفهرس 
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Abstract
The aim of this work was to see the effect of milk retentate obtained by ultrafiltration in making some dairy products to increase their quality. yoghurt made from reconstituted retentate reinforcement by 3 % retentate powder or from buffalo milk reinforcement by 1 % retentate powder. when, yoghurt made the best replacement level ware 1:1 (palm oil : milk fat) for buffalo milk reinforcement by 1 % retentate powder, and 3:1 (palm oil : milk fat) for reconstituted retentate reinforcement by 3 % retentate powder. processed cheese made after replacement 8 % quarg by 8 % retentate powder in the base ingredients (%).on the other hands, mozzarella cheese made from cow milk, formulated milk from reconstituted retentate or reconstituted shim milk by enforcement with 4.5 % retentate powder or 4.5 % skim milk powder.