The effect of calcium supplementation, presence of exopolysaccharides (EPS) and sucrose on the texture of low-fat fermented milk was examined. Reconstituted skim milk (14%) was acidified by 2% glucono-δ-lactone (GDL) or a single strain, EPS-producing Streptococcus thermophilus, and incubated at 42°C. The levels of calcium and sucrose addition ranged from 0 to 9 mm and 0 to 45 mm respectively. Compared with acidified milk (GDL), fermented milk containing EPS showed different rheological properties in the presence of added calcium and sucrose. Calcium addition reduced gel characteristics: G′, K, and the second maximum of derivative of shear rate-shear stress; while sucrose addition also increased them but subsequently reduced syneresis. Added calcium or sucrose increased gel hysteresis and reduced apparent yield stress.