The primary purpose of this research was to monitor the influence of acacia honey addition to yogurt milk on survival of the microbial flora of yogurt during refrigerated storage for 6 wk. Results showed that the presence of honey at 1.0% to 5.0% (w/v) did not significantly influence (P>0.05) the viability of characteristic microorganisms (i.e., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in yogurt during storage at 4 degrees C. Similarly, honey had no effect on pH and lactic acid levels of the final products. Despite these findings, enrichment of yogurt with honey is recommended because honey is a natural sweetener that possesses a wide range of beneficial nutritional properties. In addition, at a rate of approximately 3.0% (w/v), it highly improves the sensory quality of the finished product without having a detrimental effect on characteristic lactic acid bacteria.