الفهرس 
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Abstract
Milk and egg consumption are recommended during childhood due to their nutritional value, especially the high-quality proteins besides they are ideal sources of macronutrients, micronutrients, and bioactive components. This study was carried out to improve children’s protein intake by using different levels of pasteurized egg white (30%, 50%, 70% w/w) in manufacturing dairy products (pudding – beverage – fermented beverage) with different flavors (vanilla, apple, and cocoa). Chemical composition (protein %, fat %, and total solids %), pH values, microbial values (Standard plate count, coliforms bacterial count, yeasts and moulds count), and sensory evaluation (smell, taste, body, consistency, color, and appearance) were investigated for all samples and statically analyzed. Chemical composition results have confirmed that increasing egg white levels have significantly (p ≤ 0.05) increased the protein % of resultant products. pH values were significantly increased by the addition of pasteurized egg white. The microbiological analysis illustrated that the number of CFU was decreased by adding more pasteurized egg white to each treatment in all products. Sensory evaluation showed that in general consumers have accepted the enriched products with 30% and 50% egg white in most products, but their satisfaction decreased significantly (p ≤ 0.05) with 70% w/w in all products.