Abstract Fermented milk are widely consumed for their benefits and refreshing effects. It was made with cow's milk produced by three probiotic bacteria Lactobacillus plantarum, Bifidobacterium bifidum and Lactococcus lactis subsp. lactis biovardiacetylactisMD 099(1:1:1). Low cholesterol fermented milk beverage was prepared from 3%fat (control), and clear low cholesterol butter oil by adding 5% β cyclodextrin was mixed with skim milk and homogenized to obtained 1, 2 and 3% low cholesterol milk. The sensory properties and cell viability of the fermented products were evaluated. The gross chemical composition, pH, flavor components (acetaldehyde and diacetyl) and viscosity were determined. The results it is possible to successfully prepared Low cholesterol fermented milk beverage of 3% fat (2.4mg cholesterol /100ml) which is lower than the control 3% fat (12.4 mg cholesterol /100ml). Counts increased gradually during first day of incubation tell the end of 5th days then decreased gradually. The control and treatments samples contained the recommended levels of survival cells (106–107 CFU/g) probiotic bacteria at the end of 10 days. Statistical analysis of odor intensity, acidity, creaminess and viscosity were sensory evaluated. This fermented milk T3 was of excellent organoleptic characteristics which were almost very close to the control one.
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