الفهرس 
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Abstract
This work was carried outastechnological studies on theutilization of milk protein and vegetable protein mixture in the manufacture of dairy products. The physicochemical and functional properties of casein / chickpea protein co-precipitates were evaluated. Replacing milk fat with casein / chickpea protein co-precipitates in the manufacture of low fat ice cream was carried out. The replacement up to 50 % improved the characteristics of resultant low fat ice cream up to the end of storage period of 30 days at (-25±1oC).Also casein / chickpea protein co-precipitates was added to cow’s milk at level of 1 and 2% to improve the quality of resultant yogurt. Addition of casein / chickpea protein co-precipitates to cow’s milk at level of 2 % greatly improved the quality of resultant yogurt up to 15 days of storage at (4±1o C).