Sage, alfalfa and sourwood honey, which vary in their oligosaccharide contents, were compared with sucrose, high fructose corn syrup and inulin in their ability to support growth, activity and viability of lactic acid bacteria and bifidobacteria typically used in yoghurt manufacturing. Growth and the end products of fermentation (lactic and acetic acids) were determined. Growth and acid production by organisms studied in the presence of different sweeteners were dependent on the specific organism investigated; however, it was not influenced by sweetener type, oligosaccharide content or the floral source of the honeys. All the sweeteners studied supported the growth, activity and viability of the organisms studied.

Low‐fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high‐fructose corn syrup and honey from three different floral sources. A ninety‐nine‐member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine‐point hedonic scale. Panellists preferred sucrose‐sweetened yoghurts over those sweetened with high‐fructose corn syrup and honey (P < 0.05). Among the honey‐sweetened yoghurts, sage honey was the most liked (P < 0.05), followed by alfalfa‐ and sourwood‐sweetened yoghurts.