Twelve Local breed lactating dairy cows in early lactation were selected to investigate the effect of feeding supplemented with a combination  of organic trace minerals Zinc (Zn) and manganese (Mn) tied with methionine (Met.) on milk yield, its components, the gross chemical composition, pH, rate of acid production, Zn and Mn concentrations and their activities on starter culture for processing  plain yoghurt. Cows were randomly divided into four experimental groups (3 each) using 3 × 3 Latin Square design for 35 days periods. Treatments were: T1 (control): concentrate feed mixture (60% CFM) + berseemhay (20% BH) + rice straw (20% RS), T2: control ration plus 40mg Zinc-Methionine/head /day, T3: control ration plus 40mg Manganese- Methionine/ head/ day, T4: control ration plus 20mg Zn- Methionine plus 20mg Mn- Methionine / head/ day (as total diet DM). Milk samples were collected daily from each cow morning and evening for the estimation of milk yield production. Pooled milk from each period was used in the manufacture of yoghurt. Yoghurt samples were stored at refrigerator (6±1C°) for 10 days. Results showed that the addition of organic minerals Zinc and Manganese -methionine to the cow diet significantly increased (P< 0.05) milk yield, milk fat percentage and 4% fat-corrected milk (FCM) compared with the control treatment. Also, fat, solids not fat (SNF), ash and total protein (TP) were significantly increased in treated group.  Milk produced from cows fed on Zn- Methionine and Mn- Methionine did not significantly affect, Ts, Fat, protein and Ash of resultant plain yoghurt through the storage period. Reduction in pH values, lactose content and the rate of synersis with treated yoghurt samples compared to the control. Whereas, an opposite trend was noticed for acidity, curd tension. While, the concentrations of these organic trace minerals in different treatments of plain yoghurt increased, the ratio of Mn remained in the curd plain yoghurt was increased, and the ratio of remained Zn in the curd was decreased. Viscosity of fresh samples of both control and treatments were significantly increased then, significantly decreased till the end of storage. The incubation time was shorter in treated yoghurt with Zn Met. than the other treatments. The inhibition effect of Zn Met. on the yoghurt bacteria was stronger than those other treatments. Sensory properties values revealed that flavor , body and texture were significant increased with containing yoghurt Zn - methionine when compared with the other treatments.