The present study aim to investigate the effects of different concentrations (1, 1.5 and 2% ; w/v) of carob pulp flour and the whole carob pod powder on titratable acidity (% lactic acid), viscosity and organoleptic properties of yoghurt. For this purpose, eight different types of yoghurt were produced: 3 yoghurts with 1 to 2% of carob pulp flour, 3 yoghurts with the whole carob pod powder (including seeds and pulp) at 1 to 2% ratios and last 2 yoghurts with a mixture of 1.5 % of pulp carob flour and 1 to 1.5 % level of strach. The titratable acidity of yoghurts supplemented with 1 and 1.5 % ratios of carob pulp flour do not differe significantlly from control. However, yoghurts fortified with the whole carob pod powder showed significantlly (p<0.05) higher titratable acidity than control. For vicosity, no significant differences (p<0.05) were observed between control and yoghurts added with a mixture of 1.5% level of carob flour and 1 to 1.5% of starch levels. The highest sensory analysis scores were given by panelists to yoghurts enriched with 1.5 % of carob pulp flour and 1% of starch. Based on results of titratable acidity, viscosity and sensory properties of all yoghurts samples, we conclude that 1.5% level of carob pulp flour mixed with 1% level of starch is a suitable formulation for carob fortified yoghurt production.