الفهرس 
Development of Goats milk yoghurtOnly 14 pages are availabe for public view
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Abstract
Goat’s milk and its product of yoghurt have three significafice in human nutrition. (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in among populations of developed countries, and (3) filling the gastronomic needs of connoisseur consumers, which is a growing market share in many developed countries. In the literature a lot of fundamental studies on improving quality of yoghurt. This was carried out by studying impact of some processing variables such as heat treatment of yoghurt milk after complete fermentation on chemical and physical properties of the product. The first part was planned to study the effect of breed groups and stages of lactation on chemical and some rheological properties and quality of yoghurt. The experimental work was done using goat’s milk from the three breed groups (Damascus, Zaraibi, and Baladi) at lactation stage (March: August). All milk samples were heat treated at 90°C for 5 min. and cooled to 42()C to addition of yoghurt starter culture and then were incubated at 42()C to reach pH 4.6 and then cooled to 5± 1 and kept at the same temperature during the storage period. All yoghurt samples were analyzed when fresh and after 7 days of storage