Effect of Honey Concentration on the Quality and Antioxidant Properties of Probiotic Yogurt Beverages from Different Milk Sources

Abstract

This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, and sensory attributes, particularly flavor and viscosity. Sheep milk yogurt exhibited superior nutritional and textural properties due to its higher solid and nutrient content. Increasing honey levels improved lactic acid fermentation, gel matrix stability, and water-holding capacity, though excessive concentrations occasionally increased syneresis and reduced bacterial counts. Texture profile analysis indicated that 3% honey optimized hardness, springiness, and cohesiveness, strengthening the yogurt matrix. This study highlights honey’s dual role as a sweetener and functional ingredient, enhancing yogurt beverages’ health benefits, stability, and consumer appeal.

1. Introduction

Sheep milk stands out as a distinctive dairy product compared to cow and goat milk, primarily due to its higher concentration of butterfat and its lower levels of saturated fat. These characteristics make sheep milk an ideal source of medium-chain triglycerides, which are known for their cholesterol-lowering effects. Sheep milk is also recognized for its nutritional richness, containing higher concentrations of calcium, zinc, magnesium, and phosphorus compared to other milk varieties. Additionally, sheep milk is an excellent source of fat-soluble vitamins A, D, and E, as well as water-soluble vitamins like B2, B3, and folic acid (B9). Its protein content is significantly higher than that of cow and goat milk, which further boosts its nutritional value [1].

The composition of sheep milk per 100 g reveals an impressive nutritional profile, including total solids at 17.32 g, total protein at 5.86 g, and fat content at 7.28 g. These higher total solids contents, coupled with a rich profile of vitamins and minerals, make sheep milk particularly beneficial for producing dairy products such as yogurt and cheese. The presence of higher solids in sheep milk compared to cow milk is one of the key factors that makes it more suitable for manufacturing a range of value-added dairy products. Sheep milk’s superior nutritional attributes, especially in terms of water-soluble vitamins and minerals, contribute significantly to the quality of dairy products made from it [2].

Yogurt, derived from the fermentation of milk, has become an essential part of many people’s diets due to its well-established reputation as a nutritious food. It is a rich source of protein and calcium and offers a variety of health benefits. Many commercial yogurts are fortified with vitamin D or supplemented with probiotics, further enhancing their nutritional value and health-promoting properties. Regular consumption of yogurt has been linked to several health benefits, such as enhancing immunity, improving gut microbiota, and helping manage blood cholesterol levels [3]. Yogurt contains both casein and whey proteins, which offer numerous health benefits, including anti-inflammatory, antioxidant, and antitumor properties. The presence of essential micronutrients such as vitamins A, D, and E, along with a high concentration of calcium, makes yogurt an important contributor to human health. The fermentation process of yogurt enhances the bioavailability of these minerals, improving calcium absorption in the body [4].

The role of probiotics in yogurt is of great importance. Probiotic bacteria, which are living microorganisms, have been shown to provide various health benefits when consumed in adequate amounts. They are particularly known for their ability to promote gut health, alleviate lactose intolerance, and improve immune function. Probiotics also offer therapeutic benefits such as helping to restore the intestinal microbiota after antibiotic use, reducing the risk of diarrhea, and potentially assisting in the management of conditions like inflammatory bowel disease and irritable bowel syndrome. Probiotic strains such as Lactobacillus rhamnosus GG are especially valuable due to their ability to survive in the gastrointestinal tract, adhere to intestinal cells, and provide prolonged health benefits. Lactobacillus rhamnosus strains have been shown to remain in the colon up to 100 times longer than other probiotics, making them more effective for promoting long-term health [5].

When selecting probiotic strains for yogurt production, the compatibility between the probiotic bacteria and the starter cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus, is crucial for ensuring the product’s effectiveness. Furthermore, the survival of probiotics during storage and their stability during the fermentation process are essential factors that influence the quality of the final yogurt product. Research has shown that the use of probiotic cultures can help manage acid production during storage, which affects the texture and consistency of yogurt. Additionally, some probiotic strains exhibit the ability to produce exopolysaccharides that improve the texture and mouthfeel of the yogurt [6,7].

Honey, as a natural sweetener, has gained significant attention in dairy processing, particularly in yogurt production. Honey not only enhances the flavor of yogurt but also offers several additional benefits, including antimicrobial, antioxidant, and preservative properties. It is widely used to reduce the sourness of yogurt and improve its sensory attributes. Honey is composed mainly of fructose and glucose, with smaller amounts of other sugars, and contains bioactive compounds such as polyphenols, which contribute to its antioxidant and antimicrobial effects. Moreover, honey has been shown to support the growth of beneficial lactic acid bacteria (LAB) in yogurt without compromising probiotic survival [8,9]. When used in appropriate quantities, honey does not hinder the growth of essential yogurt cultures such as Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidum, which are necessary for maintaining a healthy gut microbiota [10].

The integration of honey into yogurt products offers several potential advantages. Honey serves as a natural preservative, extending the shelf life of yogurt by inhibiting the growth of harmful bacteria. It also improves the viability of probiotics and enhances the overall quality of fermented dairy products. Additionally, honey’s water-binding properties, due to its high fructose content, can improve the texture of yogurt, preventing syneresis (the separation of liquid from solid content) and contributing to a creamier consistency. Studies have shown that honey can also be used as a stabilizer in low-fat yogurt, offering a viable alternative to artificial stabilizers and flavor enhancers commonly used in commercial yogurt production [11].

In recent years, the advancement of innovative yogurt formulas has garnered heightened interest, especially with the integration of plant-based components, nutritional additions, and alternative milk sources. Innovations include dairy-free yogurts derived from almond, coconut, and oat milk, alongside bioactive-enriched yogurts enhanced with polyphenols and probiotics, which have broadened consumer options and health advantages [12]. Functional dairy beverages, such as probiotic-infused fermented drinks and nutraceutical-enriched yogurts, have gained appeal for their contributions to enhancing gut microbiota, immune health, and metabolic function [13]. Honey has become a significant functional component in yogurt compositions among natural sweeteners owing to its antibacterial, antioxidant, and prebiotic attributes. Research demonstrates that honey not only improves the sensory qualities of yogurt but also enhances bacterial viability, prolonging shelf life and aiding digestive health [14]. Moreover, the phenolic components and enzymatic activity in honey promote oxidative stability, positioning it as a valuable component in the formulation of functional dairy beverages with superior nutritional and therapeutic benefits [15].

Our study explores the development of functional probiotic honey yogurt beverages by examining microbial interactions among Lactobacillus rhamnosus GG, Lactobacillus bulgaricus, and Streptococcus thermophilus during fermentation. Honey is shown to enhance antioxidant, sensory, and textural properties by improving viscosity, stabilizing the protein matrix, and boosting probiotic viability, with optimal effects at 3–5% concentrations. Our research uniquely highlights the combined impact of honey and milk sources (sheep, cow, and blends), emphasizing the superior nutritional and textural benefits of sheep milk. By evaluating diverse milk sources and optimizing fermentation, our study aims to enhance product quality, probiotic viability, and health benefits, positioning honey as a natural sweetener, preservative, and functional ingredient in yogurt formulations.

2. Materials and Methods

2.1. Materials

Fresh sheep and cow milk was sourced from local farmers in Harbin city, China. The yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus, along with the probiotic bacterium Lactobacillus rhamnosus GG, was obtained from Shanxi Mixianer Biotechnology Co., Ltd., Yuncheng, China. The laboratory materials, including glass cups for yogurt storage, disposable petri plates for bacterial count, pH meter, controlled incubator, and texture analyzer from various suppliers, including Beijing Labgic Technology Co., Ltd. and Sartorius Scientific Instruments (Beijing, China) and Stable Micro Systems (Surrey, UK), were available in our Key Laboratory of Dairy Science, College of Food Science, Northeast Agriculture University, respectively.

2.2. Station of Experiment

The research was carried out at the Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, a Synergetic Innovation Center of Food Safety and Nutrition at Northeast Agricultural University in Harbin, China.

2.3. Fermentation Process

The fermentation process was conducted according to [16] with a few modifications. Fresh milk (sheep and cow) was filtered and placed in large steel bottles. The milk was then heated to 90–95 °C for 10 min to ensure sterilization before being cooled to 42–43 °C. Three concentrations of honey (1%, 3%, and 5%) were added to the milk, followed by inoculation with 2% of each bacterial culture (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus rhamnosus GG). The inoculated milk was distributed into 200 mL glass cups, sealed with plastic wrap, and incubated at 40 °C for 6 h. After incubation, the yogurt was refrigerated for 2–3 h to allow proper setting before analysis.

3. Analytical Methods

3.1. pH Measurement

The pH of the yogurt samples was measured directly using a Sartorius digital pH meter at room temperature following [16].

3.2. Acidity

The acidity was determined by titration with sodium hydroxide, expressed in Jill Nyere degrees (°T), as per standard procedures following [16].

3.3. Total Bacterial Count (TBC)

MRS medium was sterilized and poured into petri dishes. Six dilutions of each yogurt sample were prepared, and 0.1 mL aliquots were plated onto the agar. After incubation at 37 °C for 2–3 days, colony-forming units (CFU) were counted and expressed as cfu/mL, with a few modifications as mentioned in [16].

3.4. Sensory Evaluation

Sensory evaluations were conducted according to ref. [17] with few modifications. Sensory evaluations were conducted using a 9-point Hedonic scale (1 = very poor to 9 = excellent). A panel of nine trained judges from the Key Laboratory of Dairy Science rated the yogurt in appearance, texture, color, taste, smell, and whey flow.

3.5. Texture Profile Analysis (TPA)

A texture analyzer (Stable Micro System, Godalming, UK) was used to determine the textural properties of the yogurt. The samples were subjected to double compression using a cylindrical probe (25.4 mm diameter) at a speed of 5 mm/s. Textural parameters such as hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and resilience were recorded [18].

3.6. Syneresis

Syneresis was evaluated as per ref. [19]. First, 25 g of yogurt was weighed into a centrifuge tube and stored at 4 °C for 24 h to solidify. The sample was then centrifuged at 3500× g for 10 min at 4 °C. After centrifugation, the whey was separated, and the remaining yogurt was reweighed. The water-holding capacity (WHC) was calculated by dividing the weight of the retained yogurt by the original weight (100 g) and the result expressed in grams.

3.7. Water-Holding Capacity (WHC)

WHC was measured as per ref. [19]. A 20 g yogurt sample was centrifuged at 1250× g for 10 min at 4 °C. The separated whey was decanted, and the remaining yogurt was weighed. WHC was calculated using the following formula:

WHC = ((Y − W)/Y) × 1000,

where Y is the initial weight and W is the final weight (g/kg).

3.8. Antioxidant Activity (DPPH Radical Scavenging Activity)

DPPH scavenging was measured as per ref. [20]. A 2 mL sample was mixed with 8 mL of 0.1 mmol/L ethanolic DPPH* solution and allowed to react for 30 min. Absorbance at 517 nm was measured to determine scavenging activity:

DPPH radical scavenging activity % = [(control absorbance − sample absorbance)/control absorbance] × 100

3.9. Viscosity

Viscosity was measured by using a Haak Mars advanced rheometer system (Thermo Fisher Scientific Company, St. Louis, MO, USA). The viscometer operated at 20 rpm (spindle #4). Each result was recorded in mPa·s after a 30 s rotation for 3 min [21].

3.10. Colorimetry

The L, a*, and b* values were determined on yogurts at 8 1C using a Hunter MiniScans XE Plus portable color spectrophotometer (Hunter Associates Laboratory Inc., Reston, VA, USA). The instrument was calibrated using the black-and-white standard tiles that came along with the instrument. The operating conditions were 101 observers, D65 illuminant, and 45/0 sensor. An average of five values was taken per sample [22].

3.11. Simulated Gastrointestinal Digestion

A simulated gastrointestinal digestion procedure was performed by following ref. [23] with a few modifications. The in vitro digestion of probiotic yogurt simulated human gastrointestinal conditions in three phases: oral, gastric, and intestinal. In the oral phase, probiotic yogurt was mixed with simulated salivary fluid containing α-amylase and incubated at 37 °C for 2 min. During the gastric phase, simulated gastric fluid with pepsin was added, the pH was adjusted to 2.0, and the mixture was incubated at 37 °C for 2 h with continuous agitation to mimic stomach conditions. In the intestinal phase, the pH was raised to 7.0, and simulated intestinal fluid containing bile salts and pancreatin was introduced, followed by incubation at 37 °C for 2 h. After digestion, samples were centrifuged or filtered to collect the supernatant, which was analyzed for probiotic viability to evaluate the probiotics’ resilience and bioavailability post-digestion.

3.12. Statistical Analysis

Each treatment and sample was replicated three times (n = 3 × 3). The experiment used a Completely Randomized Design (CRD). Data were analyzed using One-Way ANOVA to assess the effects of 1%, 3%, and 5% honey on various parameters (physicochemical, sensory, texture, rheology, antioxidant activity, and color). Means were compared using the Fisher LSD Test. The Mantel r test and Pearson correlation analysis were used to evaluate the relationship between fermentation parameters and texture data. Statistical analysis was performed using Microsoft Excel, Origin Pro 2024, and Rstudio software 2024.

4. Results

The following describes the impact of different honey concentrations on physicochemical, sensorial, rheological, and textural characteristics of honey-fortified probiotic yogurt beverage made from sheep, cow, and blended milk.

4.1. pH

In Figure 1A, our results indicate that pH fell marginally in probiotic sheep yogurt beverage with an increase in honey concentration. Yogurt with 1% honey exhibited the highest pH (4.36 ± 0.01), whilst 5% honey demonstrated the lowest pH (4.25 ± 0.02). The difference is statistically significant (p < 0.05). The sugar concentration in honey facilitates fermentation, hence enhancing lactic acid generation and decreasing pH levels. In Figure 1B, the pH of the probiotic cow yogurt beverage consistently decreases with increasing honey concentrations, measuring 4.8 ± 0.08 at 1% honey, 4.35 ± 0.04 at 3%, and 4.29 ± 0.005 at 5%. The reduction is statistically significant (p < 0.05), suggesting that honey enhances acidity during fermentation, potentially due to its sugar content fostering bacterial growth. The sugar concentration in honey promotes fermentation, increasing lactic acid production and lowering pH levels. In Figure 1C, the pH of probiotic blended yogurt beverage decreased with rising honey concentration, indicating increased acidity. At 1% honey, the pH measured 4.25 ± 0.02, representing the highest value among the groups. The pH slightly decreases to 4.16 ± 0.01 and 4.17 ± 0.01 at 3% and 5% honey concentrations, respectively. This decrease suggests increased honey concentrations promote acid production, perhaps due to intensified microbial activity metabolizing honey carbs. Ref. [24] reported analogous results in yogurt fortified with honey, noting a substantial decrease in pH corresponding to elevated honey concentrations, attributed to enhanced microbial activity. Our findings align with those of ref. [25], who also noted that the incorporation of honey decreased pH, hence augmenting the fermentative activity of probiotics in yogurt.

4.2. Acidity

In Figure 1D, our findings on probiotic sheep yogurt beverage indicate a considerable increase in acidity with the addition of honey, varying from 109.8 °T ± 0.9 (1% honey) to 139.26 ± 0.31 °T (5% honey). This pattern indicates improved lactic acid fermentation promoted by honey. In Figure 1E, probiotic cow yogurt beverage, acidity escalates markedly with higher honey concentrations, ranging from 45.83 ± 0.03 °T (1% honey) to 54.15 ± 0.05 °T (3%) and culminating at 72.66 ± 0.98 °T (5%). The differences are statistically significant (p < 0.05). This indicates that incorporating honey enhances lactic acid generation, which is associated with heightened metabolic activity of yogurt cultures. In Figure 1F, probiotic blended yogurt beverage, acidity levels rose significantly with increased honey concentration, signifying enhanced lactic acid production. At a 1% honey concentration, the acidity was 125.76 ± 0.22 °T. Acidity increased by 3% honey (137.01 ± 0.22 °T) and peaked at (144.27 ± 0.18 °T) with the addition of 5% honey. Elevated honey concentrations produce more fermentable substrates, therefore augmenting acid production. The rise in acidity aligns with the findings of ref. [26], who illustrated that the natural sugars in honey augment acid formation in fermented dairy products. In a separate study, ref. [27] demonstrated increased acidity in honey-fortified yogurts, associated with sugar fermentation. Furthermore, our findings also align with those of ref. [28], who examined honey’s influence on acidity and shelf life in yogurts.

4.3. Total Bacterial Count (TBC)

In Figure 2A our results indicate a considerable reduction in total bacterial count (TBC) in probiotic sheep yogurt beverage with increasing honey concentrations, decreasing from 310.66 ± 2.3 × 10⁶ cfu/mL (1% honey) to 229.33 ± 4.61 × 10⁶ cfu/mL (5% honey). This may be attributable to honey’s antibacterial qualities. Honey comprises bioactive chemicals, including hydrogen peroxide and phenolics, that can suppress bacterial proliferation. In Figure 2B, the TBC values in probiotic cow yogurt beverage demonstrate a slight reduction as honey content rises, decreasing from 353.33 ± 6.11 × 10⁶ cfu/mL (1%) to 341.33 ± 9.23 × 10⁶ cfu/mL (3%) and thereafter to 324 ± 6.92 × 10⁶ cfu/mL (5%). Nonetheless, the figures remain at a quite high level, indicating that honey preserves bacterial viability to some extent. This indicates that high honey concentrations, while beneficial for initial bacterial growth, may cause osmotic stress or display antimicrobial effects at elevated levels. Honey contains bioactive compounds, such as hydrogen peroxide and phenolics, that can inhibit bacterial growth. In Figure 2C, TBC signifies the count of viable probiotic bacteria in blended yogurt beverage. At 1% honey, the total bacterial count (TBC) was recorded at 273.33 ± 6.11 × 10⁶ cfu/mL. TBC attained a peak concentration at 3% honey (355 ± 4.35 × 10⁶ cfu/mL), indicating optimal conditions for bacterial growth. At a concentration of 5% honey, the total bacterial count significantly diminished to 177.33 ± 2.30 × 10⁶ cfu/mL, potentially due to the inhibitory effects of increased sugar concentrations or osmotic stress. Our findings align with those of ref. [29], who similarly discovered that honey’s antibacterial capabilities diminished microbial populations in yogurt. Our findings also align with those of ref. [30], who examined honey’s antibacterial constituents and saw significant impacts on the probiotic cultures in yogurt.

4.4. Sensory Evaluation

Sensory evaluations reflect consumer satisfaction concerning flavor, texture, and overall quality. In Figure 2D, in probiotic sheep yogurt beverage, the results indicate that sensory scores were enhanced with the addition of honey, reaching a maximum of 8.83 ± 0.28 at 5% honey concentration. This suggests that honey improves flavor, fragrance, and general palatability. In Figure 2E, in probiotic cow yogurt beverage, the sensory ratings demonstrate a significant improvement at 3% honey (8.77 ± 0.25) relative to 1% (6.10 ± 0.25) and 5% (7.83 ± 0.25). This suggests that moderate amounts of honey enhance flavor, aroma, and overall appeal. The 3% honey peak likely indicates an optimal balance between sweetness and the yogurt’s acidity. In Figure 2F, in probiotic blended yogurt beverage, the sensory score at 1% honey was 7.60 ± 0.42, rising to 8.33 ± 0.33 at 3% honey. The highest sensory score was recorded at 5% honey (8.94 ± 0.18), indicating enhanced flavor and overall appeal with rising honey concentrations. The continual increase in sensory scores demonstrates honey’s advantageous impact on the flavor and palatability of yogurt. Our results are in line with the research conducted by Caleja et al. [31], who indicated that honey increases the sensory attributes of dairy products. Our research also aligns with ref. [32], who showed improved sensory attributes in yogurts enriched with 5–7% honey. Furthermore, ref. [33] correlated honey concentration with enhanced flavor and consumer preference in fortified yogurts.

4.5. Water-Holding Capacity

In Figure 3A, in probiotic sheep yogurt beverage, water-holding capacity (WHC) rises markedly with honey concentration, with a peak of 133.40 ± 0.17 g·kg⁻¹ at 3% honey. Nevertheless, it diminishes at 5% honey, perhaps owing to increased moisture leakage. In Figure 3B, in probiotic cow yogurt beverage, WHC demonstrates a non-linear trend, exhibiting peak values at 5% honey (647.33 ± 28.75 g·kg⁻¹) and 1% honey (639.33 ± 7.75 g·kg⁻¹), thereafter decreasing at 3% (546.33 ± 29.25 g·kg⁻¹). This suggests that both minimal and maximal quantities of honey may improve the stability of the yogurt matrix, reducing whey separation. The stability at high honey concentrations can be attributed to the interaction between honey polysaccharides and yogurt proteins. Furthermore, our findings align with those of ref. [34], who discovered that moderate honey concentrations improve water-holding capacity by stabilizing the protein matrix of yogurt. In Figure 3C, in probiotic blended yogurt beverage, WHC evaluates yogurt’s water retention ability, functioning as an indicator of texture and stability. The water-holding capacity (WHC) was negligible at 1% honey (263.83 ± 1.44 g·kg⁻¹) and demonstrated a significant increase at 3% honey (291.53 ± 0.40 g·kg⁻¹). The peak water-holding capacity (WHC) was observed at 5% honey (301.26 ± 0.23 g·kg⁻¹), indicating improved yogurt structure and reduced water separation with higher honey concentrations. Our findings align with those of ref. [34], who also investigated the effect of increased honey concentrations on the reduction of water-holding capacity in probiotic yogurt.

4.6. Syneresis

Syneresis refers to the release of liquid whey from yogurt, an undesirable trait. In Figure 3D, our study results indicate that honey-fortified probiotic sheep yogurt beverage syneresis escalated with increasing honey concentration, from 11.03 ± 0.11 (1% honey) to 12.89 ± 0.005 (5% honey). Excessive honey can disrupt protein network development, resulting in whey separation. In Figure 3E, in probiotic cow yogurt beverage, syneresis increases from 17.50 ± 0.65 at 1% honey to 19.68 ± 0.21 at 3% then slightly decreases to 18.52 ± 0.16 at 5%. This suggests that while honey initially aids in whey separation, greater quantities may enhance gel consistency and reduce syneresis. The reduced syneresis at 5% may stem from the interaction between honey sugars and the protein matrix, strengthening the yogurt gel. In Figure 3F, in probiotic blended yogurt beverage, syneresis is negligible at 1% honey (15.43 ± 0.17 mL), increases at 3% honey (16.44 ± 0.01 mL), and peaks at 5% honey (16.85 ± 0.01 mL). Elevated syneresis at 5% of honey suggests potential deficiencies in water retention and texture at greater honey concentrations. Our findings align with those of ref. [29], who also emphasized that elevated honey concentrations result in the weakening of the protein matrix, hence promoting syneresis. Furthermore, ref. [35] examined the influence of honey content on syneresis because of alterations in water–protein interactions.

4.7. Antioxidant Activity

In Figure 4A, our study results of sheep yogurt beverage indicate that the antioxidant activity considerably increased with rising honey concentration, from 9.52 ± 0.14 at 1% to 30.89 ± 0.01 at 5%. In Figure 4B, in cow yogurt beverage, the increase in honey concentration considerably boosts antioxidant activity, peaking at 5% concentration (39.34 ± 0.02). The natural phenolic chemicals and flavonoids in honey contribute to this action. Honey markedly enhances the antioxidant potential of probiotic yogurt owing to its elevated levels of phenolic components and flavonoids. In Figure 4C, in blended yogurt beverage, the antioxidant activity increases with higher honey concentrations, reaching 42.36 ± 0.01 at 5%. The boost is attributed to the phenolic chemicals and flavonoids present in honey. Antioxidant activity is enhanced by honey owing to its bioactive components. The elevated quantity of honey in probiotic sheep yogurt beverage enhances its antioxidant qualities, indicating that honey’s antioxidant effects are mostly due to its abundant phenolics, flavonoids, and organic acids, which effectively scavenge free radicals. Our findings corroborate those of ref. [36], who also asserted that honey augments antioxidant activity in functional yogurt owing to its phenolic and flavonoid constituents. In a separate investigation, ref. [37] found that the polyphenols in honey enhanced oxidative stability in dairy products, consistent with the noted incremental improvement in antioxidant properties. Moreover, ref. [38] noted that honey supplementation enhanced the antioxidant capacity of yogurt.

4.8. Simulated Gastrointestinal Digestion

In Figure 4D, our results of probiotic sheep yogurt beverage indicate that the overall bacterial count significantly increased with elevated honey concentrations, rising from 39.33 ± 1.52c × 10⁶ cfu/mL at 1% to 122.33 ± 0.57a × 10⁶ cfu/mL at 5%. This demonstrates honey’s prebiotic properties, promoting the proliferation of probiotics such as Lactobacillus rhamnosus GG, Lactobacillus bulgaricus, and Streptococcus thermophilus during digestion. Our findings align with ref. [39], who discovered that honey functions as a prebiotic, promoting the proliferation of probiotics such as Lactobacillus acidophilus in yogurt. Our results are also in line with ref. [40], who found that honey’s oligosaccharides facilitate bacterial multiplication during digestion, correlating with the notable rise in TBC at 5% honey. Furthermore, ref. [41] indicated that honey-enriched dairy products safeguard probiotics during stomach digestion, resulting in an increased overall bacterial count in the yogurt. In Figure 4E, in cow yogurt beverage, a reduction in bacterial count is noted as honey concentration increases from 1% to 3%. Honey’s antimicrobial qualities may influence bacterial viability, while its prebiotic components can promote probiotic proliferation. Research indicates that honey’s impact is contingent upon the equilibrium between its antibacterial and prebiotic properties. Our findings align with those of ref. [26], who also emphasized honey’s prebiotic properties that enhance the viability of probiotic strains during digestion. Our findings also align with ref. [42], which described honey’s effect in sustaining bacterial populations while exhibiting antibacterial activities at elevated doses. Furthermore, ref. [43] noted a marginal decrease in bacterial counts at elevated honey concentrations accompanied by a general enhancement in probiotic viability. In Figure 4F, in blended yogurt beverage, the TBC reaches a maximum of 3% honey (337 ± 1.73 × 10⁶ cfu/mL) but decreases markedly at 5% (159.66 ± 1.15 × 10⁶ cfu/mL), indicating that honey’s antibacterial effects prevail at elevated doses. The TBC is moderately augmented by honey, while it diminishes at elevated doses due to its antibacterial properties. Our findings align with ref. [44], who examined honey’s dual function as a prebiotic and antibacterial agent, promoting bacterial numbers at moderate levels while diminishing them at elevated concentrations. Our study results are also in line with ref. [42], who also emphasized the intricate equilibrium between honey’s antibacterial and prebiotic properties. Furthermore, ref. [43] noted that elevated honey concentrations diminish bacterial viability during digestion.

4.9. Viscosity

In Figure 5A, our study results indicate that the viscosity of sheep yogurt beverage escalated with increasing honey concentration, ranging from 16.49 ± 0.005 at 1% to 31.41 ± 0.005 at 5%, demonstrating honey’s function as a thickening agent. Honey serves as a natural thickening agent owing to its elevated sugar concentration and its interaction with milk proteins, which fortifies the gel network in yogurt. The sugars and beneficial chemicals in honey combine with dairy proteins, resulting in a more stable gel matrix. It also diminishes syneresis, hence augmenting the total viscosity. Our findings align with those of ref. [45], who also noted that honey enhances the viscosity of yogurt, ascribed to honey’s capacity to interact with milk proteins and maintain the gel matrix. Our results are also in line with ref. [36], who also examined how the incorporation of honey enhanced the rheological qualities of yogurt, resulting in a harder texture. In a separate study, ref. [38] emphasized less syneresis and enhanced gel formation in honey-enriched yogurt, aligning with the viscosity patterns observed in our findings. The results are strongly supported by research studies. Honey functions as an ingredient that enhances the viscosity of yogurt. Our findings underscore honey’s potential in the formulation of healthful, functional dairy products. In Figure 5B, in cow yogurt beverage, the viscosity of yogurt markedly escalates with elevated honey concentrations, attaining 26.64 ± 0.10 at 5% honey. This corresponds with research indicating that honey is a natural thickening agent, enhancing yogurt’s texture through protein interaction and matrix stabilization. Honey enhances yogurt viscosity by functioning as a natural stabilizer and augmenting protein interactions. Our findings align with those of ref. [46], who indicated that honey improves the thickness and texture of yogurt, hence reducing syneresis. Furthermore, ref. [34] investigated honey’s capacity to enhance viscosity, especially at higher doses, via protein matrix stabilization. Our results are also consistent with ref. [47], who emphasized the enhancement of viscosity by the incorporation of honey, particularly when synergized with additional thickening agents such as Spirulina. In Figure 5C, in blended yogurt beverage, viscosity escalates with honey concentration, with a maximum of 28.74 ± 0.01 at 5% concentration. Honey serves as a natural stabilizer, improving the structural matrix of yogurt. The viscosity increased with higher honey concentrations because of its inherent stabilizing characteristics. Our results are in line with ref. [46], who also explored how honey contributes to improved viscosity and prevents syneresis in yogurt. Our results are also in line with ref. [34], who explained how honey increases the viscosity of yogurt through interactions between proteins and sugars. In addition, ref. [48] highlighted the thickening effect of honey in yogurt powders.

4.10. Colorimetry of Honey-Fortified Sheep Yogurt Beverage

In

Table 1. The effect of different honey concentrations on means of colorimetry (L, a*, and b*) of probiotic sheep yogurt beverage.

Sheep Probiotic Yogurt Beverage
	L	a*	b*
Honey %
1	83.43 ± 0.11 a	1.51 ± 0.01 c	33.90 ± 0.005 c
3	82.12 ± 0.01 b	2.69 ± 0.01 b	38.21 ± 0.01 b
5	81.74 ± 0.005 c	3.28 ± 0.005 a	43.66 ± 0.01 a
LSD 0.05	0.13	0.02	0.02
S. O. V
Honey %	***	***	***
CV	0.08	0.4	0.03

Different letters in the same row indicate significant differences. Each value is expressed as mean + SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001).

, our results provide a comprehensive examination of the effects of honey concentrations on the colorimetric properties (L, a*, and b*) of probiotic sheep yogurt beverage. The L value (lightness) diminishes with increasing honey content, from 83.43 ± 0.11 at 1% honey to 81.74 ± 0.005 at 5%. This pattern indicates that increased honey concentrations diminish the lightness of yogurt. This is probably attributable to the deeper hue conferred by honey at elevated concentrations. Our findings align with those of ref. [49], who similarly observed a reduction in L value with increased honey concentrations in goat yogurt. Our study confirms that honey’s natural pigments and Maillard reaction intermediates adversely affect the yogurt matrix’s lightness. This indicates a universal impact of honey incorporation across various probiotic yogurt varieties. The a* value (redness/greenness) exhibits a notable increase from 1.51 ± 0.01 at 1% honey to 3.28 ± 0.005 at 5%. This signifies that the redness (positive a*) of yogurt increases with elevated honey content. Our findings align with those of ref. [50], who also observed that the incorporation of fir honey enhanced redness a* due to the red pigments present in both honey and pomegranate juice. The persistent rise in redness can be ascribed to honey’s inherent red pigments and Maillard reaction intermediates. This underscores honey’s ubiquitous capacity to amplify redness regardless of the basic dairy product or supplementary ingredients. The b* value (yellowness/blueness) markedly increases from 33.90 ± 0.005 at 1% honey to 43.66 ± 0.01 at 5%, signifying an enhancement in yellowness with increasing honey concentrations. The findings demonstrate honey’s capacity to enhance the yellow pigmentation in yogurt due to its carotenoid content. Furthermore, our findings align with those of ref. [50], who similarly noted a substantial increase in yellowness b* in kefir upon the addition of honey. Honey serves as a multifunctional component that enhances the visual and sensory attributes of fermented dairy products. Our findings substantiate honey’s efficacy in enhancing product aesthetics and acceptability.

4.11. Colorimetry of Honey-Fortified Cow Yogurt Beverage

In

Table 2. The effect of different honey concentrations on means of colorimetry (L, a*, and b*) of probiotic cow yogurt beverage.

Cow Probiotic Yogurt Beverage
	L	a*	b*
Honey %
1	76.21 ± 0.01 a	1.64 ± 0.005 c	34.50 ± 0.005 c
3	75.10 ± 0.01 b	1.90 ± 0 b	38.31 ± 0.005 b
5	71.39 ± 0.01 c	3.70 ± 0.005 a	44.89 ± 0.01 a
LSD	0.03	9.42	0.01
S. O. V
Honey %	***	***	***
CV	0.02	0.2	0.02

Different letters in the same row indicate significant differences. Each value is expressed as mean ± SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001).

, our study results demonstrate the impact of honey concentrations on the colorimetric characteristics of probiotic cow yogurt beverage. As the percentage of honey rises from 1% to 5%, the lightness of the yogurt diminishes. This suggests a deeper hue, probably attributable to honey’s inherent pigments and the possible Maillard reaction during processing. Our findings align with ref. [51], who affirmed that the elevated phenolic content in honey contributes to the darkening of color in dairy products. The a* value escalates with the concentration of honey. This boost in red hues may be ascribed to the natural flavonoid and anthocyanin constituents in honey. Research conducted by ref. [52] demonstrated a positive association between honey concentration and redness attributed to these bioactive components. The b* value increases in direct correlation with the addition of honey, indicating the intrinsic golden tones of honey. Moreover, our findings align with ref. [53], who also revealed that the use of black cumin honey augmented the yellow hues of yogurt due to its carotenoid concentration. The incorporation of honey at different ratios into probiotic cow yogurt beverage substantially alters its colorimetric characteristics, improving both aesthetic appeal and nutritional advantages. Our findings align with prior research emphasizing honey’s dual function as both a functional and attractive ingredient in food products.

4.12. Colorimetry of Honey-Fortified Blend Yogurt Beverage

In

Table 3. The effect of different honey concentrations on means of colorimetry (L, a*, and b*) of probiotic blended yogurt beverage.

Blended Probiotic Yogurt Beverage
	L	a*	b*
Honey %
1	80.05 ± 0.005 a	1.52 ± 0.02 c	35.43 ± 0.01 c
3	78.88 ± 0.005 b	2.46 ± 0.01 b	39.65 ± 0.01 b
5	75.32 ± 0.01 c	3.37 ± 0.02 a	43.28 ± 0.005 a
LSD	0.02	0.04	0.02
S. O. V
Honey %	***	***	***
CV	0.01	0.84	0.03

Different letters in the same row indicate significant differences. Each value is expressed as mean ± SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001).

, the L value indicates the luminosity of the yogurt beverage, with higher values signifying lighter shades. The 1% honey signifies the lightest yogurt beverage among the assessed samples. The 3% honey signifies a slight but significant decrease in lightness compared to 1%. At 5% honey, the yogurt beverage has a markedly darker coloration. Increasing honey concentration leads to darker yogurt, perhaps due to honey’s intrinsic coloring and its effect on the yogurt’s optical properties. Our results correspond with those of ref. [49], who likewise noted a decrease in L value with higher honey concentrations in goat yogurt. Our research establishes that honey’s inherent pigments and Maillard reaction intermediates negatively impact the brightness of the yogurt matrix. This implies a widespread effect of honey integration across diverse probiotic yogurt types. The a* value represents the red–green color spectrum, where positive values indicate redness. At 1% honey, a* = 1.52 ± 0.02 denotes the sample with the lowest red intensity. At 3% honey, a* = 2.46 ± 0.01, signifying a notable increase in redness. At a 5% honey concentration, a* = 3.37 ± 0.02, the yogurt demonstrates a significant increase in redness compared to lower concentrations. Increased honey concentrations intensify redness, maybe due to the natural reddish hue of honey or its interaction with yogurt’s chemical composition. Our results correspond with those of ref. [50], who also noted that the addition of fir honey augmented redness a* owing to the red pigments found in both honey and pomegranate juice. The continual increase in redness can be attributed to honey’s intrinsic red pigments and Maillard reaction intermediates. This highlights honey’s pervasive ability to enhance redness, irrespective of the fundamental dairy product or additional components. The b* value denotes the yellow–blue spectrum, with positive values signifying yellowness. The 1% honey demonstrated minimal yellowness among the assessed concentrations. A significant increase in yellowness was observed with the addition of 3% honey, indicating a noticeable change in the color characteristics of the yogurt. The highest recorded yellowness was observed at a 5% honey content, highlighting the substantial impact of honey concentration on the color of the yogurt. The yellowness of yogurt increases with higher honey concentration, possibly reflecting the natural golden-yellow color of honey or its interaction with milk proteins during fermentation. Moreover, our results correspond with those of ref. [50], who also observed a significant elevation in yellowness b* in kefir following the incorporation of honey. Honey functions as a versatile element that improves the aesthetic and sensory qualities of fermented dairy products. Our findings confirm honey’s effectiveness in improving product appearance and acceptability.

4.13. Texture Profile Analysis (TPA) of Honey-Fortified Sheep Yogurt Beverage

In

Table 4. The effect of different honey concentrations on means of texture profile analysis of probiotic sheep yogurt beverage.

Texture Profile Analysis of Probiotic Sheep Yogurt Beverage
	Hardness	Adhesiveness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Honey %
1	129.21 ± 0.68 a	−37.21 ± 0.02 c	0.95 ± 0.005 b	0.56 ± 0.005 b	75.24 ± 1.47 a	71.64 ± 0 b	0.20 ± 0.005 b
3	114.31 ± 0.01 c	−33.83 ± 0.01 b	0.97 ± 0.005 a	0.54 ± 0.00 5 c	64.97 ± 0.12 b	63.86 ± 0.13 c	0.19 ± 0.005 b
5	121.13 ± 0.01 b	−26.01 ± 0.03 a	0.98 ± 0 a	0.63 ± 0.00 5 a	76.79 ± 0.005 a	75.67 ± 0.17 a	0.28 ± 0.005 a
LSD	0.78	0.05	9.41	0.01	1.70	0.16	0.01
S. O. V
Honey %	***	***	***	***	***	***	***
CV	0.32	−0.08	0.49	0.99	1.18	0.11	2.55

Different letters in the same row indicate significant differences. Each value is expressed as mean + SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001).

, our results show the impact of various honey concentrations (1%, 3%, and 5%) on the average texture profile analytical parameters of probiotic sheep yogurt beverage, including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience. The hardness significantly decreased from 129.21 ± 0.68 at 1% honey to 114.31 ± 0.01 at 3%, followed by a slight increase to 121.13 ± 0.01 at 5% honey. Our findings align with those of ref. [34], who also investigated the effect of pine honey on yogurt hardness through modifications to the casein network. The adhesiveness demonstrates a significant decline with increasing honey content, changing from −37.21 ± 0.02 at 1% to −26.01 ± 0.03 at 5%. These findings align with the research of ref. [54], which demonstrated that honey’s hygroscopic properties diminish adhesiveness by affecting water retention. Springiness increases with higher honey concentrations, from 0.95 ± 0.005 at 1% to 0.98 ± 0.0 at 5%. Consistent with ref. [30], the incorporation of honey into the matrix enhances springiness. The cohesiveness peaks at 5% honey (0.63 ± 0.005) compared to 0.56 ± 0.005 at 1% and 0.54 ± 0.005 at 3%. Ref. [29] noted that cohesiveness increases with elevated honey concentrations as it fortifies the protein network. The gumminess significantly increases at 5% honey (76.79 ± 0.005) compared to 3% (64.97 ± 0.12) and is comparable to 1% (75.24 ± 1.47). Furthermore, ref. [34] asserted that honey enhances gumminess by augmenting viscosity and facilitating cross-linking. The chewiness is negligible at 3% (63.86 ± 0.13) and increases significantly with 5% honey (75.67 ± 0.17). Additionally, ref. [29] observed that augmenting honey improves chewiness by stabilizing gel characteristics. Resilience increases with elevated honey concentrations, rising from 0.20 ± 0.005 at 1% and 3% to 0.28 ± 0.005 at 5%. Ref. [30] similarly discovered that honey enhances resistance by fortifying the yogurt matrix.

4.14. Texture Profile Analysis of Honey-Fortified Cow Yogurt Beverage

In

Table 5. The effect of different honey concentrations on means of texture profile analysis of probiotic cow yogurt beverage.

Texture Profile Analysis of Probiotic Cow Yogurt Beverage
	Hardness	Adhesiveness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Honey %
1	71.87 ± 0.02 a	−7.13 ± 0.01 c	0.98 ± 0.005c	0.60 ± 0.005 c	43.77 ± 0.01 c	43.33 ± 0.005 c	0.31 ± 0.005 c
3	68.92 ± 0.01 b	−0.87 ± 0.01 a	2.80 ± 0.01 b	0.64 ± 0.005 b	44.07 ± 0.01 b	128.51 ± 0.005 b	0.37 ± 0.005 b
5	60.70 ± 0.02 c	−0.97 ± 0.005 b	3.76 ± 0.005 a	0.75 ± 0.01 a	45.83 ± 0.01 a	135.27 ± 0.06 a	0.41 ± 0.005 a
LSD	0.04	0.02	0.01	0.01	0.03	0.07	0.01
S. O. V
Honey %	***	***	***	***	***	***	***
CV	0.03	−0.33	0.32	1.22	0.04	0.04	1.56

Different letters in the same row indicate significant differences. Each value is expressed as mean ± SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001).

, our results illustrate the effect of various honey concentrations (1%, 3%, and 5%) on the average texture profile analytical parameters of probiotic cow yogurt beverage. As honey concentration increases, hardness decreases (from 71.87 to 60.70). This suggests that elevated honey concentrations reduce yogurt viscosity, likely due to the dilution of the protein matrix by the sugar content in honey. Our results correspond with those of ref. [34], who also examined the impact of pine honey on yogurt hardness via alterations to the casein network. Adhesiveness diminishes inversely as honey content escalates (from −7.13 to −0.97). This indicates that higher honey concentrations reduce the yogurt’s adhesiveness, potentially owing to honey’s influence on the yogurt’s viscosity. These findings correspond with the study by ref. [54], which illustrated that honey’s hygroscopic characteristics reduce adhesiveness via influencing water retention. Springiness significantly increases with higher honey concentrations (from 0.98 to 3.76). This suggests that the addition of honey improves the elasticity of yogurt, potentially due to modifications in the gel structure caused by honey. According to ref. [29], the integration of honey into the matrix augments springiness and boosts elasticity. The cohesiveness increases from 0.60 to 0.75 with higher honey concentrations, indicating an improvement in the yogurt’s structural integrity, likely attributable to honey’s interaction with proteins and water. Ref. [29] observed that cohesiveness is enhanced with higher honey concentrations as it strengthens the protein network. The gumminess increases with the concentration of honey, varying from 43.77 to 45.83. Despite the reduction in hardness, the increase in cohesiveness offsets this, leading to an overall enhancement in gumminess. Ref. [34] claimed that honey improves gumminess by increasing viscosity and promoting cross-linking. Chewiness markedly escalates with the concentration of honey (from 43.33 to 135.27). This demonstrates the synergistic effects of increased springiness and gumminess at higher honey concentrations, leading to a more intense chewing sensation. Moreover, ref. [29] noted that the addition of honey enhances chewiness by stabilizing gel properties. Resilience increases with honey concentration (from 0.31 to 0.41). This indicates that higher honey concentrations enhance the yogurt’s resilience to deformation and improve its ability to regain its shape. Ref. [30] similarly found that honey improves resistance by strengthening the yogurt matrix. Honey affects the texture of probiotic yogurt by altering its firmness, stickiness, elasticity, and overall structural integrity. The increased degrees of springiness, cohesiveness, and chewiness suggest that honey enhances and strengthens the yogurt’s gel network, leading to improved elasticity and reduced vulnerability to degradation. The decrease in hardness and adhesiveness signifies a softening effect with reduced stickiness.

4.15. Texture Profile Analysis of Honey-Fortified Blended Yogurt Beverage

In our results, in blended yogurt beverage,

Table 6. The effect of different honey concentrations on means of texture profile analysis of probiotic blended yogurt beverage.

Texture Profile Analysis of Probiotic Blended Yogurt Beverage
	Hardness	Adhesiveness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Honey %
1	59.74 ± 2.65 a	−19.16 ± 0.57 c	0.93 ± 0.005 c	0.63 ± 0.01 b	35.95 ± 0.74 b	35.50 ± 0.89 b	0.27 ± 0.02 c
3	56.49 ± 0.03 a	−13.09 ± 0.13 b	0.98 ± 0.005 b	0.65 ± 0 b	36.82 ± 0.02 a	36.56 ± 0.04 a	0.31 ± 0.005 b
5	34.11 ± 2.54 b	−7.81± 1.17 a	1.03 ± 0.01 a	0.69 ± 0.01 a	22.01 ± 0.03 c	21.73 ± 0.02 c	0.35 ± 0.005 a
LSD	4.24	2.26	0.01	0.02	0.86	1.03	0.03
S. O. V
Honey %	***	***	***	**	***	***	***
CV	4.23	−8.51	0.83	1.43	1.36	1.65	5.49

Different letters in the same row indicate significant differences. Each value is expressed as mean + SD (n = 3). SD = standard deviation. LSD = Fisher’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (p < 0.001), ** = (p < 0.01).

illustrates the impact of varying honey concentrations (1%, 3%, and 5%) on the texture profile analysis (TPA). The hardness reaches its maximum at a 1% honey concentration (59.74 ± 2.65 a). At 3% honey, hardness decreases marginally (56.49 ± 0.03), although the difference is not statistically significant (a). The hardness significantly (p < 0.05) decreases with 5% honey (34.11 ± 2.54 b). Our results correspond with those of ref. [34], who also examined the influence of pine honey on yogurt firmness via alterations to the casein network. Adhesiveness decreases with increasing honey concentrations. At 1% honey, the value is −19.16 ± 0.57 c; at 3% honey, it is −13.09 ± 0.13 b; and at 5% honey, it is −7.81 ± 1.17 a. These findings correspond with the research of ref. [54], which illustrated that honey’s hygroscopic characteristics reduce adhesiveness via influencing water retention. Springiness significantly increases with the proportion of honey. At 1% honey, the value is 0.93 ± 0.005 c; at 3% honey, it is 0.98 ± 0.005 b; and at 5% honey, it is 1.03 ± 0.01 a. According to ref. [30], the integration of honey into the matrix augments springiness and boosts elasticity. Cohesiveness significantly increases with the concentration of honey. At 1% honey, the measurement is 0.63 ± 0.01 b; at 3% honey, it is 0.65 ± 0 b; and at 5% honey, it is 0.69 ± 0.01 a. Ref. [29] observed that cohesiveness is enhanced with increased honey concentrations as it strengthens the protein network. Gumminess reaches its maximum at 3% honey (36.82 ± 0.02 a) and decreases with both lesser and greater amounts. At 1% honey, the reading is 35.95 ± 0.74 b, while at 5% honey, it is 22.01 ± 0.03 c. Moreover, ref. [34] contended that honey improves gumminess by increasing viscosity and promoting cross-linking. Chewiness has a pattern like gumminess. At 1% honey, the value is 35.50 ± 0.89 b; at 3% honey, it is 36.56 ± 0.04 a; and at 5% honey, it is 21.73 ± 0.02 c. Moreover, ref. [29] noted that the incorporation of honey enhances chewiness by stabilizing gel properties. Resilience significantly increases with honey content. At 1% honey, the value is 0.27 ± 0.02 c; at 3% honey, it is 0.31 ± 0.005 b; and at 5% honey, it is 0.35 ± 0.005 a. Ref. [30] similarly found that honey improves resistance by strengthening the yogurt matrix. The concentration of honey significantly affects the textural properties of probiotic blended yogurt. Increased honey concentrations (5%) result in reduced hardness, adhesiveness, gumminess, and chewiness while improving springiness, cohesiveness, and resilience. These modifications signify a change in yogurt texture due to honey’s influence on its structural and mechanical properties. Statistical analysis confirms the validity of these findings.

4.16. Mantal r and Pearson Correlation Analysis for Honey-Fortified Probiotic Yogurt Beverage Made from Sheep, Cow, and Blended Milk

The data in Figure 6A–C illustrate the relationships among acidity, sensory attributes, and antioxidant activity, along with the dependent variables, employing Mantel tests and Pearson’s correlation matrix. The cognitive assessments demonstrate the relationships among acidity, sensory attributes, and antioxidant activity concerning the dependent variables via partial Mantel’s correlation. The line width indicates the correlation strength (r statistic), whilst the line color represents statistical significance: green for p ≤ 0.001, bright green for p ≤ 0.01, brown for p ≤ 0.05, and gray for p > 0.05 (non-significant). The Pearson correlation matrix depicts the relationships among the dependent variables, with blue indicating positive correlations and red indicating negative correlations. The color intensity indicates the strength of connection, whilst the square size signifies the level of significance, with larger squares reflecting more significant correlations.

5. Conclusions

Our study demonstrates the benefits of honey fortification in enhancing the quality of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey improved antioxidant activity, sensory appeal, and probiotic viability, with optimal effects at 3–5% concentrations. Sheep milk yogurt excelled due to its superior nutrient profile, while honey enhanced fermentation, reduced pH, and improved acidity. Textural properties like cohesiveness and springiness were optimized, and syneresis was minimized. These findings establish honey as a functional ingredient that enhances the nutritional, textural, and sensory attributes of probiotic yogurt fortified with Lactobacillus rhamnosus GG, making it a valuable addition to dairy products.