**9. Conclusion**

Yogurt made of goat and sheep milk represents a firmer and creamier product whose features increasingly attract consumers. These characteristics also increase the nutritional value of the product, mainly because they improve its level of fatty acids and minerals.

 The increase in the proportion of sheep milk used in the production of yogurts promotes a significant increase in fat but also tends to increase the proportion of unsaturated fatty acids.

It was observed that the majority of the panellists who took part in the study were quite pleased with the yogurts produced with goat and sheep milk. So, being capable of developing strategies that will help increase the use of goat and sheep milk in yogurts and that will in turn have an important role in attracting more consumers to the product is undoubtedly a challenging endeavour.
