In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters to produce yoghurt-like product (YLP). The samples were stored at 4 +/- 2 degrees C for 21 d. Lactic acid, pH and viability were analyzed at days 1, 7, 14, and 21 of storage. Acetaldehyde and sensory properties were assayed as quality criteria at day 1 and 14. Viscosity was also assayed at day 1. While the lactic acid contents of the experiments increased gradually, pH decreased during storage. The mean acetaldehyde contents and viscosity of YLP experiments ranged from 15.50 to 29.20 mg/kg and 1600 to 2200 cp, respectively. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/ml) and maintained during storage period. Panelists were given desirable organoleptic attitudes for all final products.