In the elaboration the yogurt has traditionally been used as a sweetening agent sucrose, however the existence of other sweeteners has allowed a variety of these additives. We evaluated the stevia, fructose, lactose and dextrose as sweetening agents in low and high concentrations during the incubation period in the elaboration of a yogurt type whole. We used low concentrations of stevia in a concentration of 1.5%, 8% fructose, lactose 8%and dextrose 8% and high concentrations of stevia of 2.5%, 10% fructose, lactose, dextrose 10% and 10%, these results sample were co mpared with a control yogurt containing sucrose as a sweetener. The samples were tested during the incubation period until the yogurt reached an acidity of 0.85 to 0.90% lactic acid or a pH of 4.7. Every hour a sample was taken to assess pH, acidity, soluble solids syneresis and finally sensory analysis was conducted with a trained panel. The results obtained showed that there is greater variation when using different concentrations of sweeteners, but the change was made to use different sweeteners. The syneresis was reduced by using sweeteners studied and compared with the control, sensory analysis in the stevia and fructose had the best characteristics.