الفهرس 
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Abstract
In this study the functional of set-type yoghurt manufactured from low-and full-fat goat’s milk was studied. Optimal curd tension, whey syneresis, microbiological quality and sensory evaluation were achieved by supplementation of low- and full-fat goat’s milk with buffalo’s milk (1:1) with different materials(i.e. Sodium caseinate (1 or 1.5%) came at the
first; followed by particulate whey protein concentrated (0.25 or0.5 %) and then Lacta (0.3 or 0.5 %) for full- and low-fat,respectively. Sodium casienate increased curd tension and lactic acid bacterial count, reduced whey syneresis and coagulation time because it had a higher protein content which can serve as a source of peptides and amino acids led to an increase in viable
counts of lactic acid bacteria. Reduced fat of goat’s milk, heat
treatment of yoghurt milk and the added materials of stabilizers
masked the characteristic taste of goat’s milk and improve the
appearance, taste aroma, texture and overall acceptance of yoghurt.
In the second part of this study, a white soft cheese was
manufactured from ultrafiltrated goat’s and buffaloe’s milk.Cheese slurries were added to retentate at level of 0.5, 1.0, 1.5 and 2.0%, respectively. The addition of the slurry accelerated the protein degradation and fat hydrolysis and improved the quality of the resultant cheese to the ultrafiltrated experimental milk.