Consumers have been more concerned about maintaining a healthy diet. This behavior has affected the dairy products processing industries. Therefore, this study was conducted in the laboratories of the Dairy Departments, Faculty of Agriculture of New Valley University and Assuit University. The aim of this study was to evaluate the physical properties, chemical composition, microbiological parameters, and organoleptic indices of branded yogurt samples (produced from large industrial companies) and unbranded yogurt samples (produced from homemade or small industrial units) offered on the market.
The obtained results indicated significant differences in physical properties, chemical composition, microbiological properties and organoleptic indices of physiochemical properties, microbiological parameters, and organoleptic indices of branded unfortified natural yogurt samples and unbranded yogurt samples offered on the market in New Valley Governorate. The microbiological quality of some homemade yogurt being sold and consumed in New Valley Governorate; Egypt is poor. There is a need for the Government to sponsor educational programs for producers so that they can be sensitized on the different branded and unbranded yogurt types found in the market so that there can be uniformity in the end products.