الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Camel’s milk is widely drunk all over the Arab world and is well suited for yogurt production. It is commonly consumed as fermented milk, where fermentation naturally proceeds at ambient temperatures without any heat treatment. Camel’s milk is rich in fatty acids, vitamins B and C (Knoess, 1980), it contains 10 times more iron and free easily digestible amino acids and peptides as compared to bovine milk (Natasa et al., 2008). The high levels of insulin and antibodies in camel’s milk enable it to penetrate deeper into the human tissues and cells, which means that the milk has the potential to serve as a major weapon against many human illnesses (Yagil and Van Creveld, 2000).Probiotics are live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance (Tannock et al., 2000). Bacteria used as probiotic adjuncts are commonly delivered in a food system and, therefore, upon oral administration, they begin their journey from the stomach to the lower intestinal tract. Therefore, probiotic bacteria should have the ability to resist the digestion process in the stomach and the intestinal tract.