## 1 Introduction
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 exopolysaccharideaccharides 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-fatyogurt, 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 rhamnos 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.