It is made from fermented milk by a bacterium. Yogurt is a cultured, semisolid and curdled food product. Whereas, fruit yogurts are the milk products that are fermented by special cultures of lacto-bacteria! The resulting data had been subjected to analysis of variance.Significant results will be subjected and compared in this book. The strwaberries were used to made fruit yogurt and curd. The purpose of the study was to examine the nutritional quality by proximate analysis and find out microbiological status by total bacterial and plate count of fruit yogurt and fruit curd! Four samples, in three replicates of fruit yogurt and fruit curd was prpared. The consistency of fruit yogurts are jelly like and containing different types of fruits as additives and flavor. The variation in nutritive value and microbiological load among fresh and stored fruit yogurt were also evaluated.