الفهرس 
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Abstract
The current investigation aimed to study the possibility of preparing yoghurt from buffloe’s milk mixed with different levels of soy milk, as well as the manufacture of soy milk fortified with different percentages of milk screening dried, and has been evaluating Aljürgot output of the chemical, microbiological and sensory, both after manufacturing directly or after extended certain of storage on the degree of 17:00, and because the yoghurt product in both cases was a degree of Arbitration less, some attempts have been made to improve the flavor, and these attempts included fermentation using 3% or 1.5% of started it used in industry-Zaid, and have been analyzed Yogurt output in terms of chemical and microbial and sensory after manufacturing, as well as directly after storage for 10 days.
It was also made another attempt to improve the flavor by adding a paste or juice, bananas or strawberries with vanilla output sensory evaluation. Can be summarized results obtained are as follows: Part I:( A) preparation of yoghurt from Buffalo milk mixture in different proportions of soy milk (20, 30 and 40.50%):1 – Activity developed in all the treatments of 50% soymilk had the highest acidity and lowest PH-values whereas that had 20% soymilk had the lowest acidity and the highest PH- values. Moreover the yoghurt t that contained soymilk was of higher titrable acidity and lower PH- values compared with buffloe’s yoghurt. 2- Chemical composition : soymilk contained yoghurt remained of less total solids, fat, total nitrogen, non-portion nitrogen, soluble nitrogen and total carbonyl content as compared to control (buffloe’s) yoghurt . Increase of solubal nitrogen non-portion nitrogen and total volatile fatty acids was recorded during the storage period indicating proteolytic and lipolytic activity.