الفهرس 
المقدمهOnly 14 pages are availabe for public view
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Abstract
Yoghurt is one of the most popular fermented milk products in Egypt and throughout the world for its -at least in part- various health claims and therapeutic benefits added to its nutritional impact. The uniqueness of yoghurt is attributed to the symbiotic fermentation involved in its making. However, flavour and texture of the final product are the most pronounced factors that influence the quality and consumer acceptance of yoghurt. So, it is well known that the marketability of any food product is dependent upon four factors, namely, body, texture, flavour and keeping quality or shelf-life. In discussing the factors that affect quality of yoghurt, it is first necessary to define the terms, body and texture. Body and texture refer to the physical nature of substance. Compactness, consistency, resilience, viscosity… etc are terms that denote ”body” characteristics. Texture describes the fine structure of a substance or its feel. Grainy, sandy, smooth and slimy are a few of the terms used in describing textural characteristics. As early as 1975, Nielson demonstrated that the factors that affect body, texture and flavour of yoghurt are: composition of the yoghurt mix, homogenization of the mix, heat treatment of the mix prior to inoculation, starter culture and incubation condition, handling of the ripened yoghurt and stabilizers used.