الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
Generally, buttermilk utilization is not a well developed program in Egypt and as such the commodity is being disposed of as a waste without useful utilization. This food loss is a dowble edged sword, thus in addition to the decrease in the income, its direct disposal creats serious problems regarding enirrommental pollution. Therefore, this work is carried out to achieve the following objectives: 1) survey of the chemical composition of different buttermilk samples. 2) using the buttermilk in producing fermented products such as buttermilk yoghurt or buttermilk labnah. 3) using the buttermilk in making soft drinks fortified with natural flovours cocoa, banana and guava.