الفهرس 
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Abstract
This study aims to manufacture of some dairy products using local market yoghurt (one day before the expiry date), in addition, using some by-products dairy in the manufacture to avoid the disadvantages of the traditional method in manufacturing of Labneh. This study was conducted in three parts: part one concerned with making salted yoghurt drink and sweetened yoghurt drink from fresh (one day old manufacturing date) market yoghurt and from stored (one day before the expiry date) market yoghurt. In both, water or sweet whey was used as a diluent. The results reveal that the possibility of using high-quality local market yogurt in the manufacture of salted and sweetened yogurt with good sensory properties. In addition, the possibility of using yogurt (one day before the expiry date) to make a good quality drink in place of a discarded yogurt. The part two concerned with making salted yoghurt drink and sweetened yoghurt drink that prepared from yoghurt supplemented with skim milk powder and whey protein concentrate powder and fermented with the traditional yoghurt starter and probiotic bacteria. The results show that the use of sweet whey as a by-product is quite important since it had no adverse effect in this respect. The viable counts of the probiotic bacteria were always above the legal requirement of 6 log CFU/ml irrespective of different environments of the prepared drink. The part three concerned with making probiotic Labneh using two manufacturing methods i.e. (traditional method and direct formulation method) In both methods, skim milk powder was used and also a mixture of whey powder and whey protein concentrate (1:1) was used. The results show that the use of some by-products in making bio-Labneh is useful from many points of views, whereas applying the direct formulation method is quite important for accelerating the processing, saving time and helping in making Labneh with good quality.