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 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. The increase in the honey addition in milk increased viscosity and water holding capacity, while it decreased the syneresis of soy probiotic yoghurt over 21 day of storage.
