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New type yoghurts were prepared by fermenting milk containing puffed rice flour(PRF) with some commercial lactic acid bacterial starters. The yoghurts were evaluated for pH, titrable acidity, viscosity and color with sensory evaluation for final quality. The optimum moisture content of rice for puffing was over or less 14%. Increasing addition level of PRF, lightness decreased and, redness and yellowness increased with increasing viscosity greatly. There was no quality difference among commercial starters but pH, acidity and viscosity of yoghurt were affected. During the storage at 5℃ , pH dropped, acidity and viscosity increased gradually. The number of lactic acid bacteria was increased until 6 days storage to 3X 10 and dropped after on. The yoghurt containing PRF was inferior in flavor texture and taste comparing with commercial yoghurt.
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