الفهرس 
LOW-CALORIE YOGHURTOnly 14 pages are availabe for public view
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Abstract
The present study included many parts which mainly concerned with health benefits of the consumer via studying production and quality of bio-yoghurt and soft cheese, the use of whey powder and soy protein as healthy ingredients in making yoghurt and finally the use of sucrose and its substitutes for making sweetened yoghurt of different energy content. The use of dates for such objectives was also taken into consideration.