The principal reason for the realization of this study is to establish an optimum field of the principal technological parameters (fruit contents, content of flavour, and leaven concentration) in the case of the process to obtain a yoghourt with fruit pulp and flavour. In the process of sowing of milk with cultures of pure bacteria, a problem major constitutes it the quantity of leaven used. On the way of work we varied 3 factors and we continued the evolutions of 2 feature characteristics: acidity and consistency, prosecutor that, after obtaining these results in laboratory, to remake these date to obtain it from a mathematical model which will be used for optimization.
