الفهرس 
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Abstract
The process of yoghurt making dates back thousands of years and the
acidification of milk by fermentation with yoghurt culture is one of the ancient
crafts which was used to preserve milk. However, the popularity of yoghurt has
spread from the Balkans and the Middle East to other parts of the world
(Tamime et al. 1984) and since 1960s, the per capita consumption of yoghurt
has increased significantly in most countries (IDF, 1982, 1992).
It may be of interest to point out that the word ” yoghurt ” is derived
from the Turkish word ”jugurt ” and in 1980 Tamine and Deeth reported the
variety of names by which this product is known in different countries. This
includes the traditional name of ”zabady” in Egypt and Sudan. However, in
recent years consumers are more health conscious than ever before. In North
America and Europe as well as some developing countries like Egypt, they
have been modifying their eating habits for many health reasons and the guide
lines call for avoiding too much fat and cholesterol as part of planning a
healthful diet. This has largely involved also reducing the amounts of sugar,
salt, cholesterol and certain additives in the diet. Food technologists and the
manufactures have responded to such demands and over the past few years,
there have been rapid marked growth in perceived healthy foods and drinks
including dairy products (Tamime et al. 1994). Such products are marketed
under different names such as low-fat, light, sugar-free and/or low calorie