Type and amount of starter cultures are tow important factors influence the quality of concentrated yoghurt.The effects of type (CH1 and YC-380) and amount (2,4 and 6%) of starter cultures on the sensory properties of concentrated yoghurt that produced by concentration of milk using a vaccume evaporator to 2 levels of total solids were studied.Results showed that the flavour and texture scores of samples that were prepared with YC-380,were significantly higher than those were prepared with CH1.