A curd yogurt was prepared from egg white powder (EWP) and casein added with sugars (glucose, fructose, lactose). The effects of sugar addition on acid production and growth of Lactobacillus were studied. The effects of sugar addition on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus in EWP 2% (W/V), casein 3% (W/V) and sugar 0.5, 1 or 2% (W/V) was lower than that of L. acidophilus in milk (control). Acid production in sample added with glucose or fructose of 1% or 2% (W/V) was higher than that of 0.5% (W/V), while acid production in lactose added sample was not affected with the concentration of lactose. Number of viable cells of L. acidophilus at 24hr in milk, glucose added sample, fructose added sample and lactose added sample was 3.6×10^9, 5.6×10^8, 6.0×10^8, and 3.2×10^7, respectively. Through 30hr fermentation, acid production and number of viable cells of L. acidophilus in milk were higher than those of sugar added samples. Sensory property of fructose added sample was slightly better than that of milk yogurt (reference), while that of lactose added sample was significantly inferior. Though the composition of volatile aroma compounds was slightly different according to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.