The present study aimed to evaluate the use of date seeds powder (DSP) as a natural prebiotic stabilizer in the manufacture of set yoghurt and their effect on some physicochemical, microbiological, rheological and sensory properties of this yoghurt during storage period at 4±1°C. Probiotic set yoghurt was produced using common yoghurt starter culture and probiotic starter culture ABT-2. Titratable acidity showed a slight decrease as a result of increasing the percentage of DSP level. It was found that the water holding capacity of yoghurt samples ranged from 62.17% to 79.43% during storage period. The addition of DSP to probiotic set yoghurt stimulated the growth of probiotic bacteria. The total viable counts of (S. thermophilus ST-20Y, L. acidophilus LA-5 and B. bifidum BB-12) decreased slightly during the refrigerated storage, but remained at sufficient levels (>6 log cfu/g) for up to 14 days. The coliform and mould & yeast counts were not detected in all samples. The use of DSP as a prebiotic and natural stabilizer at concentration of 0.5% in probiotic set yoghurt manufacture improved their sensory and rheological properties.