Abstract: This research was conducted with the objective of developing yogurt from camel milk using exopolysaccharides producing lactic acid bacteria, starch and camel milk powder to improve the texture and other quality characteristics of the product and to evaluate the sensory values of consumer’s acceptability. The experiment was conducted as Completely Randomized Design with one way Analysis of Variance. Physicochemical properties of raw camel milk and yogurt, viscosity, syneresis, tex...