الفهرس 
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Abstract
The current investigation aimed to reach to the pest method for manufacturing frozen yoghurt. The resultant frozen yoghurt was chemically, physically, microbiologically and sensory evaluated whether immediately after preparation (zero time) or after certain periods of refrigerated storage. Also, the investigation aimed to study the effect of the fat reduction on the properties of the final product and the effect of using probiotic bacteria on the properties and quality of the frozen yoghurt made by the best method were chosen from the first part of the current investigation. The obtained results could be summarized as following.