Production and properties of novel probiotic yoghurt fortified by bee honey (3%), beet molasses (3%), date honey (3%) and pomegranate honey (0.75%) were investigated. Probiotic yoghurt made with 3% starter cultures (Str. thermophilus, Lb. delbrueckii subsp. bulgaricus and Bifidobacterium longum, 1:1:1). The produced functional yoghurt was analyzed for their physicochemical properties, rheological, microbiological and sensory characteristics during cold storage up to 21 days. The obtained data observed that the addition of bee honey, beet molasses, date honey and pomegranate honey to the probiotic yoghurt were increased (P