Al-Otaibi, Mutlag Mohammed2022-05-182022-05-1819971768https://drepo.sdl.edu.sa/handle/20.500.14154/3934Yogurt is a fermented dairy products, more widespread and intensive as it contains all the components of milk with the exception of lactose, which turns into lactic acid and the goal of this research to know the best conditions to improve the properties of yogurt by raising the total solids of fresh cow's milk using sodium caseinateenThesis