الفهرس 
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Abstract
Milk permeate is considered a low cost source of
carbon, vitamins and salts therefore, the permeate can be
used for production of low cost flavored fermented
permeate beverages to fulfill the consumer demand and
environmental production. Thus, this work aim to produce a
flavored fermented permeate beverage using milk permeate
inoculated with single cultures ofLactobacillus
bulgaricus(109cfu/g) up to pH 4.6.. The fermented product
was mixed with lemon juice or cantaloupe juice, at the ratio
of 1:3; 1:1 and 3:1 respectively. Sucrose and diet sweet
were added by the ratio of 10% to the prepared mixes in the
above prepared beverages. The fermented beverages were
determined for their chemical, physical and sensory
attributes, at zero time and also during storage up to 30 days
at 4° C.