In many countries, fresh fermented dairy products are consumed in large quantities. The food sector is constantly creating new items due to current food market trends. The addition of certain fruits or extracts, either fully or partially, to some foods, like yogurt, improves their nutritional content and composition. This area has attracted the attention of dieticians, nutritionists, and customers alike. This study develops a fermented milk by combining date syrup and examines its impact on nutritional and microbial properties. The control batch included only milk, while the two experimental groups incorporated 30% and 60% of date syrup, respectively. Key fatty acid levels were identified as Σn-6 to Σn-3 fatty acids (p<0.001), as well as a higher ratio of PUFA/SFA (p<0.05). The vitamin E analysis showed significant differences among the samples and predominant amounts for yogurt made with 60% date syrup (6.38 mg/100g, p<0.001). Additionally, they exhibited superior sensory attributes such as darker color, grainy and softer texture, and a more pronounced odor. These findings show that date syrup is rich in carbohydrates (68%), fat (3.25%), minerals (5.68%), and polyphenols (674 mg of gallic acid equivalent per 100 g), exhibiting enhanced antioxidant properties (7985 µmol TE/100 g) and antimicrobial capacity, which suggests promising potential applications in the food industry.