Abstract: The excessive intake of foods with added sugar and the population’s demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food Ver menos