الفهرس 
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Abstract
The influence of substitution different levels of buffaloes’ milk (4% fat) by lupin seeds extract (lupin like milk) at ratios of 10, 20, 30, 40 and 50% on the quality of probiotic yoghurt like products was evaluated. Mixture of active yoghurt starter containing Streptococcus salivarius. thermophilus EMCC 104 and Lactobacillus delbruekii. bulgaricus EMCC 1102 and Bifidobacterium bifidum DI 1:1 was added in the rate of 2% in the production of the probiotic like yoghurt. Resultant products were cooled, stored up to 14 days at 6±1°C. Results indicated that substitution of buffaloes’ milk by different levels of lupin extract increased both total protein content and titratable acidity while fat content decreased to be lower than control one. Also, formation of acetaldehyde decreased in all probiotic yoghurt like products during storage period to be lower than the control. In all probiotic like yoghurt treatment higher syneresis was observed in these treatments than the control probiotic yoghurt. On the other hand, the probiotic yoghurt like products made by substitution of buffaloes’ milk with lupin extract showed lower lactic acid bacterial and lower probiotic bacterial counts than the control one. With regard to the sanitary quality, results of the microbiological analysis revealed the absence of coliform bacteria in fresh and during storage periods and little numbers of yeasts and moulds at the end of the storage period mould in all samples. With respect to the organoleptic quality, the control yoghurt had the highest scores, while increaseing substitution ratio caused a decrease in organoleptic scores up to 50%. So, improving the organoleptic quality of these substituted treatments was carried out by mixing these substituted yoghurt samples after production with sucrose and strawberry flavour. Results indicated that these addititives improved the score quality of substituted probiotic yoghurt treatments up to 30% substitution by lupin like milk and was accepted by the panelists.