Abstract Type and amount of starter cultures are tow important factors influence the quality of concentrated yoghurt. The effects of type (CH1 and YC-380) and amount (2,4 and 6%) of starter cultures on the sensory properties of concentrated yoghurt that produced by concentration of milk using a vacuum evaporator to 2 levels of total solids were studied. Results showed that the flavour and texture scores of samples that were prepared with YC-380, were significantly higher than those were prepared with CH1. Increasing the level of CH1 to 4% improved the acceptability of all samples but had no significant effect in the samples with higher levels.

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