“…Yogurt or yoghourt is a food produced by bacterial fermentation of milk. Mwizerwa et al, 2 and Niamah 3 utilized cassava resistant starch and Saccharomyces boulardii had significantly quantity of yoghurt with acceptable sensory, and improved the physicochemical properties and microbial characteristics.Jaiswal et al, 4 proposed the measurement of physical properties may benefits as developing mechanical tool in design of sorting, grading, conveying, processing and packaging system.Leng et al, 5 , Plaitho et al, 6 and Manab et al, 7 suggested the heat treatments including stir-frying process, sterilization and microwave might effect on the qualities of foods and contents of nutrients and/or bioactive components, but relatively enhance the homogeneity and stability of products during storage period.Tinrat et al, 8 and Al-Manhel 9 also utilized food processing wastes and microbiall system by optimum conditions of extraction and fermentation to generate gelatin and exopoly saccharide which aspects as an alternative sourceinfood industry.…”