Could you correct the second part of my abstract? The results showed that the pH level decreased and acidity increased in all samples within 21 days of storage. It was also observed that the pH in the samples containing potato and rice starch was higher than or approximately equal to the pH in the control sample. In addition, it was found that syneresis rate in the samples was decreased by increasing starch concentration and it was increased during storage. By comparing the number of probiotic bacteria Lactobacillus Acidophilus in the samples, we found that this number in the control sample reached its maximum on day 7 after production and then it fell more quickly but the rest of the samples continued to grow for a longer period of time and grew more than the control sample. Furthermore, the number of bacteria was at an acceptable level of 6 log CFU/ml in all of the samples on each storage day.