). the quality of yoghurt powder is mainly affected by the viable yoghurt starter bacteria count. Al- though freeze drying is the best method for dry- ing yoghurt in terms of survival of yoghurt start- er bacteria, the high cost of the process is a dis- advantage (KOÇ et al., 2009; tAMIME, 1989; KU- MAr and MΙ .SHrA, 2004)