الفهرس 
INTRODUCTION
Titratable acidityOnly 14 pages are availabe for public view
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Abstract
Yoghurt drink was made from cow milk (3%fat) and unsaltywhey extracted from Ras cheese processing.The milk was heated up to 85 c for 20min cooled to42 c,2%lactic starter was added incubation was continued for complete coagulation to the cooled yoghurt 15% pasteurized unsalty whey was blended to have the yoghurt drink.