الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 118 |  |  |
| | | from | 118 | | |
Abstract
In recent days, there is a high tendency about the production and consumption of yoghurt. This trend is a result of the huge published data which put the yoghurt as one of the most categories of food which known as clinical foods.
The quality of yoghurt depends greatly on the physical nutritional as well as therapeutic properties of the product. These indices affected greatly by many variables.
In this study some of these variables are concerned, i.e. prior heat treatment of yoghurt milk, inoculum size and storage period. To achieve how these variables affect the strategy of manufacturing a good quality yoghurt