The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p<0.05) on the viability of characteristic microorganisms in yogurt, the pH, titratable acidity ($^{circ}SH$), viscosity, and hardness of the products. The descriptive data showed significant differences (p<0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (${leq}4%$) were liked over the higher samples (${geq}6%$), with a negative impact on the acceptance by the consumers. Therefore, these findings suggest that 4%(v/v) may be the more appropriate content of ginger juice in the preparation of ginger-juice yogurt.