الفهرس 
BifidobacteriaOnly 14 pages are availabe for public view
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Abstract
Yoghurt is one of the oldest fermented dairy products and the most popular of these products in Egypt and world wide.the value of yoghurt in human diet is determined by the nutritive value of milk from which is made, increased digestibility, prophylactic and healing effects. Moreover, many health nenefits have been attributed to yoghurt such as improved lactose tolerance, protection against gastrointestinal infections, effective treatment for specific types of diarrhea, relief of constipation , improved immunity. Cholesterol reduction and protection against cancer.
Lipids play vital functional and sensory roles in dairy products, lipid interact with other ingredients to develop texture, flavour perception, flavour stability, flavour generation and the over all sensation of dairy products. Recently, there has been substantial interest in the development of a new range of dairy products which are similar to the existing products but in which the fat content is reduced to avoid the health problems associated with fat such as diabetes, hypertension, atherosclerosis, gall bladder disease and heart disease. Using fat replacers to replace milk fat in dairy products while keeping the same functional and organoleptic properties as fat has attracted great attention recently.