Abstract: Factors influencing the quality of the honey yoghourt were studied. The changes of pH and acidity in the preserve test were measured.And the chemical and physical properties of the product were analyzed. Through orthogonal test, we got the optimal conditions of making high quality honey yoghourt: proportion between Streptococcus therophilus and Lactobacillus bulgaricus was 1, the inoculation was 1%, the additive of agar was 0.2%,and the fermentation temperature was 42℃.The product could be stored below 10℃ for 24 with no obvious change of pH and acidity in the product . The result of sensory check and chemical and physical analysis showed that a better quality would be gained if we use honey as a modification and alternative of sugar in the yoghourt fermentation.

Key words: Honey , Yoghourt