In this study, it was aimed to measure the physicochemical and sensory characteristics of two kind of Iranian dairy product including fruity and flavored milk-based dessert that were obtained from local store. Fruity milk-based dessert included strawberry, cantaloupe and flavored milk-based dessert included capuchin, chocolate and coconut. In this samples mean the value for pH, acidity, fat, protein, salt, carbohydrate, calcium and phosphorus content was 6.62 ,0.25%,2.82%,2.87%,0.21%,11.69% ,0.26 % and 0.11 % respectively.
