Frozen yoghurt and yoghurt like ice-cream are becoming popular and
preferable dairy food for consumption. Therefore, the results of the frozen yoghurt
made with low fat and replacing 25% of its sucrose content with sorbilol as low energy
can lent revealed that: non fat trealment recorded decreasing in titratable acidity,
reduction in pH values, decreasing in melting down. But, highest increasing of
overrun and lactic acid bacteria count were observed. Replacement of sucrose with
25% sorbitol increased greaUy the count of lactic acid bacteria (LAB) and melting
down. but decreased the acidity of frozen yoghurt. Storage of frozen yoghurt for 15
days led to greatest reduction of the count of LAB. Slight increasing of acidity and
melting down were recorded during the storage period. N egJigible increase in the
organoleptic properties were found in the treatment contained 8% fat. The addition of
sorbitol instead of sucrose decreased the individual scores as well as total scores of
organoleptic properties of frozen yoghurt The storage period (15 days) of frozen
yoghurt decreased greatly all scores tested as well as total scores. Finally, it might be concluded that all treatments contaIning fat and non-fat or
containing low energy source could be recommended for the manufacture of frozen
yoghurt.