Abstract:  Cows were immunized before breeding with vaccine composed of 12 strains of human pathogenic E. Coli.,8 strains of Salmonella,3 strains of shigella,1 strain of Yersinia enterocolitia.Yoghurt was made of Immune Milk after 7days of cultivation .Two dimensions simple immunodiffusion test and direct agglutination test were carried out on the content and activity of IgG in yogurt whey. The results indicated, tha during fermentation and storage, the lactobacillus and low pH value showed no effect on content and activity of specific IgG, while the specific lgG did not show any inhibition on lactobacillus’ growth and prevention of the fermentation.

Key words: Immune milk Yogurt IgG Content and activity