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About The study The present study deals with production of a bioemulsifier from yeast that could potentially be used in food and dairy industries and many other applications. The workplan included five main parts: 1- Selecting bioemulsifier-producing yeast strains. 2- Achieving ample fermentation protocol. 3- Scale-up fermentation process. 4- Evaluating properties of the bioemulsifier. 5- Application of bioemulsifier in some dairy products