The sensory evaluations of fermented dairy products are shownin Fig. 2. No significant differences were observed in appearance, flavour, taste, and overall preference scores between the three groups of fermented dairy products. Even though, the consistency and taste score was greater in Y0 and P0 samples thanin the K0 sample. The kombucha fermented dairy product hada characteristic, distinctive mild sour, refreshing taste and conspicuous aroma. However, prolonged storage period up to 14 days showed that kombucha inoculums affected the consistency and flavour which were reduced in Y and P samples,but increased in K sample.