Improving The Quality Of Some Low Fat Dairy Products

The objective of this study was to produce probiotic low fat yoghurt, sour cream and soft brined cheese with improved quality by using two different types of fat mimetics.In the high of the above mentioned evidence the present study was carried out to estimate the characteristics of some cultured dairy products e.g. yoghurt, sour cream and white soft cheese (Thallaga) made from pasteurized low fat milk inoculated with mixed starter culture and probiotic starter different (1 : 1) and improving its quality by adding two different types of fat replacers at several rates :1. Improving the quality of probiotic low fat yoghurt by using two types of fat replacers.2. Improving the quality of probiotic low fat sour cream by using two types of fat replacers.3. Improving the quality of probiotic low fat white soft cheese (Thallaga) by using two types of fat replacers.