الفهرس 
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Abstract
The gross composition of 25 goat’s milk samples and 25 cow’s milk
samples from herds of goats and cows housed at Suez Canal University,
Faculty of Environmental Agriculture Sciences in El-Arish, North Sinai
governorate, have been examined . The results could be summarized as
follows:
The average contents of fat, protein, lactose and ash for goat’s milk
samples were 3.66, 3.58, 4.48 and 0.840/0 respectively. The corresponding
values for cow’s milk were 3.58, 3.51,4.66 and 0.755%> respectively.
Yoghurt manufacture:
The milk from goats and cows were adjusted to 3.5%> fat for yoghurt
manufacture. Each type was divided into three portions, the first one heated to
90°C/1 min (G, and C, treatments), second portion was heated to 90°C/30 min
(G, and C, treatments) and the third portion was heated to 90°C/1 min and
mixed with 3% cooked sweet potato (G .and Cc treatments). In each treatment,
after cooling to 45°C inoculated with yoghurt starter, then incubated at 42°C
until clotting occurred and then refrigerated. Resultant yoghurt of each
treatment was analyzed as fresh (zero time), after 12 hrs of cold storage and
after 2, 3, 5, 7 and 10 days of cold storage.