الفهرس 
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Abstract
This study aimed to: 1) manufacture beverages namely wheat milk beverages (WMB) with three levels of prepared wheat (5%, 10% and 15%). 2) manufacture other three wheat milk beverages namely strawberry wheat milk beverage (SWMB), mango wheat milk beverage (MWMB) and chocolate wheat milk beverage (CWMB) with different levels of strawberry, mango and chocolate (5%, 10% and 15%). 15% WMB was the control sample. 3) manufacture four fermented wheat milk beverages: fermented wheat milk beverage (FWMB) as a control, fermented strawberry wheat milk beverage (FSWMB), fermented mango wheat milk beverage (FMWMB) and fermented chocolate wheat milk beverage (FCWMB) inoculated with (Lactobacillus acidophilus ATCC 20552, Bifidobacterium lactis coded Bb 12 and Streptococcus salivarius subsp. thermophilus). Chemical, microbiology, sensory and physical properties were investigated in the new ten beverages. The results revealed that the amino acid score (AAS) values were over 1.0 for all individual essential amino acid (EAA) in the control, 5%, 10% and 15% WMB. It is indicated that protein of WMB is complete protein and has high nutritional value of protein when compared to FAO/WHO protein reference pattern. WMB with 15% wheat was the best beverage as it recorded the highest ASS value. Also 15% WMB gained the highest scores in color, texture, taste, odor and overall acceptability. Results showed also that 5% SWMB, 5% MWMB and 10% CWMB gained the highest scores in texture, taste, odor and overall acceptability, meanwhile, 5% MWMB gained the highest viscosity score. The addition of fruit and chocolate increased the total bacterial count, spore-forming bacteria and yeast & molds count at the end of the storage period for 21 days, especially for 5% MWMB in total bacterial and for 10% CWMB in yeast & molds count. It could be concluded that by the addition of (5% strawberry, 5%mango and 10% chocolate), nutritive, acceptable and safety milk beverages can be obtained for children. In the fermented beverages succinic acid was the dominant organic acid in (FMWMB) however the probionic acid was the dominant in (FWMB), (FSWMB) and (FCWMB) at the initial and after 21 day of storage. FCWMB gained the highest Lactic acid bacteria and Bifidobacterium numbers after the control. No growth of coliform or (yeast & molds) was detected in shelf life of all fermented wheat milk beverages over the storage period at 4°C. The highest overall acceptability was for FCWMB. Syneresis values decreased in the three fermented beverages compared to the control, especially in FCWMB. It could be concluded that by the addition of (5% strawberry, 5%mango and 10% chocolate), acceptable probiotic fermented beverages can be obtained with more acceptability of chocolate addition.