CHAPTER ONE
INTRODUCTION
Yoghurt is a dairy production that has more profits than milk. Digestive system in some of people has an allergy to lactose (sugar of milk), but lactose is transformed to lactic acid in yoghurt and dose not create allergy [8] .
On the other hand , calcium of yoghurt is absorbed in body faster than milk. Because , lactic acid of yoghurt turns calcium to solution and absorbtion . therefor , yoghurt devotes calcium to body more than milk.[8]
Yoghurt decreases event of bowel cancer remarkably and is more effective in absorbing minerals , proteins and vitamins of group bue to containing biological adequate conditions.the measurement of vitamines and salts in yoghurt is more than milk in the same volume , because dry matter of yoghurt is more than milk.yoghurt contains vitamins of B,C,A,D,E and all ingredients and features of milk.yoghurt strengthen abdomen and helps digestion of food and relax nerves due to containing vitamin B [1,2]
Experts recommend to use of yoghurt with antibiotics because the majority of antibiotics are fatal for profit bacteria of digestive system and results in disorder in it.
Based on investigations, the death of these bacteria can create high or medium dysentery.
Yoghurt can help to back to natural conditions.it has been recommended that patients use at least 250 ml of yoghurt in their daily dietary when they use antibiotics more than two weeks.since both yoghurt and banana have high nutrition facts , the production of fruity yoghurt with banana flavor has been noticed [3] .
Soymilk is milk produced from soybeans. Soybeans are generally considered to be a source of complete protein. A complete protein is one that contains significant amount of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford milk and meat, since it is the least expensive source of dietary protein. The gold standard for measuring protein quality, since 1990, is the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and by this criterion soy protein is the nutritional equivalent of meat and eggs for human growth and health. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97 [5] . The increasing concern about fat and cholesterol content of animal milk is another factor promoting the selection of vegetable substitute for animal milk. Unsaturated fatty acid in the diet is recommended to reduce the incidence of cardiovascular disease [6] . Consumption of vegetable milk may also be beneficial in cases of lactose intolerance.
Efforts have been devoted to exploiting soybean and soybean products for the manufacture of palatable food products [7] . Products obtainable from soymilk include soy yoghurt, soy cheese, soy ice cream and the likes. Enrichment of cereal-based traditional weaning food by complementing with soybean tempeh has been reported [8] . These attributes have been reported to make soybean potentially an excellent food crop for the protein deficient countries of the world [9] [10] .