RESUMEN
Tamr (dried dates) has a high sugar content, essential vitamins, and high nutrient density. Dairy products still are the most typical carriers of probiotic bacteria. Six treatments of bio-rayeb milk were manufactured from goat's milk fortified with 5%, 10%, 15%, 20%, and 25% Tamr using ABT-5 culture. Rayeb milk containing tamr had lower pH and fat and higher carbohydrate, total solids, dietary fiber, ash, total protein, water-soluble nitrogen, and total volatile fatty acids. Mixing tamr with bio-rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity values. The greatest counts of probiotic bacteria (L. acidophilus and Bifidobacterium) were detected in tamr rayeb milk, which increased the healthy value. The recommended level of bifidobacteria as a probiotic (107 cfu g-1) was exceeded for treatments of tamr rayeb milk and remained above 107 cfu g-1 until the end of storage. Adding 10% or 15% tamr to goat's milk highly improved the sensory properties of rayeb milk.