الفهرس 
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Abstract
The aim of this thesis is to added of whey protein concentrate and soy flour in making of some dairy products such as yogurt, kareish cheese, and ice cream to compensate of the lack of dairy production, and thus to reduce the import of some dairy products. The study included three parts: Part I: Production of yoghurt supported with different concentrate us of whey protein concentrate and soy flour (2%& 4%& 6%) and mixing 1:1% with strawberry juice added to yoghurt at 3%& 6%& 9% and preserved at 4˚ c for 15 days. Part II : Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days, Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0.1%, 0.3% and 0.5%). Part III: Production of ice cream fortified by the whey protein concentrate and soy flour at -5°C and stored at-18°C with partial and total replacement of skim milk powder as follows. 1-75%skim milk powder- 25%whey protein concentrate(3:1). 2-75%skim milk powder- 25%soy flour (3:1). 3-50%skim milk powder- 50%whey protein concentrate (1:1). 4-50%skim milk powder- 50%soy flour (1:1). 5- 25%skim milk powder- 75%whey protein concentrate (1:3). 6- 25%skim milk powder- 75%soy flour (1:3). 7- 52.5% whey protein concentrate (total replacement). 8-52.5%soy flour (total replacement). RECOMMENDATION : 1- Utilization whey protein concentrate and soy flour in making high quality products, such as yoghurt, Kareish cheese, and ice cream was examined. 2- Fortification by the whey protein concentrate and soy flour accompanied with lowest of the economic cost of the product, for on the consumer. 3- Overrun coming some of the sensory defects which may appear as result of the high rate of consolidation of the whey protein concentrate and soy flour through the addition of strawberry juice and cumin and papaya juice to the yoghurt, Kareish cheese, and ice cream.