Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghurt. Two experiments were carried out , the first experiment was 100 ml buffalo milk :

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This work was carried out on date palm (Phoenix dactylifera L.) fruits; Saidy date (semi-dry variety) at tamer stage. Low quality dates samples were obtained from the date packing factories as by-product and compared with market dates used inside the factories, El-Kharga oasis, New Valley Governorate and collected during 2018 season. To improve the economic value of low quality dates and added value increase of low quality dates using it as a source for date syrup (dibs) production. Because of the limited research information are hoped to help in increase of dibs production. The collected data pointed out that there were a significant differences in physical properties of dibs, i.e., dibs extraction% (DE%), color (ICUMSA unit) and density (gm./cm3) except pH value, chemical composition, i.e. total sugars%, reducing sugars%, non-reducing sugars%, glucose%(Glu%), fructose%(Fru%) and Glu/Fru, hydroxyl methyl furfural (HMF),dietary fibers%, ash%, total protein, mineral composition, i.e. Ca, K, Na, Mg, P and Fe (mg/100 g on DWB) and sensory evaluation, i.e. taste , of dibs manufactured from market and low quality dates. It was evident from the above-mentioned data that components of dibs of low quality dates are nearly agreed with those in dibs of market dates. Therefore, this may be from the points which pay to use of low quality dates for dibs production and use it as source for dibs production.