The effect of supplementation with honey on yoghurt quality was studied. Five treatments of yoghurt were made from buffaloe's and cow's milk mixture (1:1). Control yoghurt was made using classic yoghurt culture, whereas the other four treatments were made by ABT culture and milk fortified with 0, 2, 4, and 6% honey. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Results showed that addition of honey to milk had no significant effect on ABT starter activity. A curd tension increased, whereas curd syneresis decreased in bio-yoghurt fortified with honey. Acidity, TS, WSN and TVFA contents of yoghurt supplemented with honey were higher than those of control. The contents of fat, ash and TN were similar in both. Addition of honey to yoghurt improved the viability of bifidobacteria. Bifidobacteria counts were similar to accepted threshold (106 cfu g-1) for a probiotic effect. Also, addition of honey improved the body, texture and flavour of the yoghurt.

Background and Objective: Yoghurt, especially bio-yoghurt has long been recognized as a product with many health benefits for consumers. Also, honey and olive oil have considerable nutritional and health effects. So, the effect of administration of yoghurt made using ABT culture and fortified with honey (2 and 6%), olive oil (1 and 4%) or honey + olive oil (2+1 and 6+4% respectively) on some biological and hematological properties of rats was investigated. Methods: The body weight gain, serum lipid level, blood glucose level, serum creatinine level, Glutamic Oxaloacetic Transaminase (GOT) activity, Glutamic Pyruvic Transaminase (GPT) activity, leukocytes and lymphocytes counts of rats were evaluated. Results: Blending of bio-yoghurt with rats' diet improved body weight gain. Concentrations of Total plasma Cholesterol (TC), High-Density Lipoprotein cholesterol (HDL), Low-Density Lipoprotein cholesterol (LDL), Very Low-Density Lipoprotein cholesterol (VLDL) and Triglycerides (TG) significantly lowered in plasma of rats fed bio-yoghurt. Levels of TC, LDL, VLDL, and TG also decreased in rat groups feed bio-yoghurt supplemented with honey and olive oil. LDL concentrations were reduced by 10.32, 18.51, 34.17, 22.48, 43.30% in plasma of rats fed classic starter yoghurt, ABT yoghurt, ABT yoghurt contained 6% honey, ABT yoghurt contained 4% olive oil and ABT yoghurt contained 6% honey + 4% olive oil respectively. The blood glucose, serum creatinine, GOT and GPT values of rats decreased while white blood cells and lymphocytes counts increased by feeding bioyoghurt contained honey and olive oil. Conclusion: The findings enhanced the multiple therapeutic effects of bio-yoghurt supplemented with honey and olive oil.

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