Dilution ratio of commercial yoghurt beverage ranged from 2.8 to 9.4 based on normal raw milk. It will be presumed that foreign organic acids were added to these products for the amelioration of microbiological quality since acidities indicated lower pH values as compared to classical product. Denaturation of whey protein occurred due to the homogenization and non caseinic nitrogen values were diminished considerably. Complete dispersion of proteins precipitates could not observed by nakes eyes in the presence of proteins precipitant by addition of stabilizers. Total calcium couten`t were equal to the diluted ratio of raw milk.