The thixotropy of low-fat yoghourt which adding thickeners were measured using AR-1500ex rheometer, and the factors which affecting yoghourt thixotropy were analyzed. The results showed that the Low-fat yoghourt sample adding 1 g/L propylene glycol alginate had maximum shear stress, and also had the minimum thixotropic loop area. The Low-fat yoghourt sample adding 50 g/L whey protein showed the lower maximum shear stress than the sample adding 70 g/L whey protein, but the former had the minor thixotropic loop area. The Low-fat yoghourt sample adding 1 g/L pectin has the lower maximum shear stress than the sample adding 1.2 g/L pectin, but the former also had the minor thixotropic loop area. In conclusion, the thixotropy of low-fat yoghourt was closely related to concentration of thickener.