In the article an analysis of yoghurt with the addition of the bio-active substances bee honey and bee pollen was made. The possibilities for predicting the active acidity of the dairy product by amplitude of ultrasonic signal during storage have been explored. An experimental setup consisting of an ultrasound system, an oscilloscope and a personal computer with ultrasound processing software has been used. The results obtained show that ultrasound characteristics are a suitable tool for yoghurt storage analysis. They implement HACCP recommendations for the use of non-contact measurement methods because they meet the requirement of hygienic measurement standards as they do not affect the structure and composition of yogurt when measured.