Date syrup was used in the preparation of flavoured yoghurt from whole buffaloes milk. Flavoured yoghurt was made from buffaloes milk supplemented with date syrup at levels of 0.0, 6.0, 8.0 and 10%. Resultant yoghurt of all treatments was stored at 5°C for 15 days during which samples were taken for chemical, microbiological and sensory analyses. Addition of date syrup (Dips) to buffaloes milk increased acidity, total solids, total proteins and ash content of resultant flavoured yoghurt, but decreased both fat content and pH values. Also date syrup addition decreased total bacterial count and increased lactobacilli count of resultant flavoured yoghurt. These observations were associated with the level of date-syrup addition. Yeasts, moulds and coliforms counts were some slight higher in flavoured yoghurt but within the legal Egyptian standards.  Results also indicated that addition of dips to buffaloes milk up to 8% greatly improved the organoleptic properties of resultant flavoured yoghurt either when fresh or up to the end of the storage period. But increasing the level of dips more than 8% decreased the scores of resultant product. So, it could be concluded that the best level of dips addition was 8% in order to produce good quality date- syrup flavoured yoghurt.