Because the majority of Egyptians do not prefer the goaty flavour, goat’s milk in Egypt has been less utilized than buffalo’s or cow’s milk for dairy industries. So, the purposes of this study were to improve the flavour and increase the nutritional value of goat’s milk by adding Tamr and honey. Chemical composition, activity of ABT culture (S. thermophiles, L. acidophilus and Bifidobacterium), sensory properties and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. The obtained results cleared that mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.