Yoghurt is a complex rheological system with 3-dimensional network of chains and clusters
of casein micelles in which water is entrapped. The gel structure of set-style yoghurt is
influenced by many factors that include milk composition, primary dry matter content, protein
content and composition, heat treatment of milk. Protein content of milk has the greatest
influence on the gel strength, viscosity and syneresis. The aim of this study was to investigate
the effect of honey (H) addition at different concentrations (0, 2, 4 and 6%) on rheological
properties of fermented soymilk products manufactured by probiotics inoculum during 21 day
of storage. Rheological analyses were studied by dynamic viscosity, syneresis and water
holding capacity (WHC). The increase in the honey addition in milk increased viscosity and
WHC, while decreased syneresis of soy probiotic yoghurt over 21 day of storage.
