| Abstract | Buffalos’ milk was modified to 3% fat, fortified with 1, 2 or 3% of honey and fermented with a mixed culture of S. thermophilus, L. delbrueckii subsp bulgaricus (Zabady culture) and B. bifidum. The effect of honey on the viability of the culture strains and some chemical and organoleptic properties of the resultant fermented milk products were investigated during 8 days of cold storage at 7?C±2. The fresh fermented milk added with honey resulted in higher acidity values than the control. The acidity gradually increased during storage with slightly higher values for the cultured product with 1 and 2 % of honey. Pronounced gradual increase in the total volatile fatty acids (TVFA) was found in all fermented milk during storage, moreover its acetaldehyde content increased during the first 2 days of storage with a gradual reduction till the end of the storage period. Lactic acid and bifidobacterial counts gradually increased during storage up to the fourth day of storage in all samples then gradually decreased. However the addition of honey increased the viability of L. bulgaricus, S. thermophilus and B. bifidum compared to the control with a maximum count with 2 % honey for Zabady culture and 2 or 3% for bifidobacteria. Sensory evaluation of the fermented milk showed no significant differences between the control samples and the milk added with 1 or 2% of honey. However the addition of 3% of honey negatively affected the flavour and appearance of the fermented milk with no effect on body and texture. |