In fermented dairy, a firm consistency, homogeneous texture and absence of syneresis are desired characteristics. This research was conducted to evaluate the effect of a mixture of five types of stabilizers on the physico-chemical composition, percentage of syneresis, viscosity and sensory acceptability of fermented dairy beverages, besides the microbiological quality of the samples. Were used five different types of stabilizers: protein with whey protein concentrate (PWPC); colorless, tasteless gelatin powder (GP); guar gum (GG); corn starch (CS); and guar gum with carboxymethylcellulose (GGCMC). Ten formulations were prepared consistituted of sucrose (10%), lactic culture, cheese whey (50%), pasteurized milk (50%) and added to the mixture of two kinds of stabilizers, in equal parts (0.25%:0.25% w/w) resulting in the final concentration of 0.50% (w/v): PWPC/GP; PWPC/GG; PWPC/CS; PWPC/GGCMC; GS/GG, GP/CS, GP/GGCMC; GG/CS, GG/CS and GGCMC/GGCMC. The formulations were evaluated for the parameters of pH, acidity in lactic acid, moisture, ash, fat, protein, viscosity, syneresis, sensory acceptance test with nine-point hedonic scale and coliforms count at 35ºC and 45°C. We observed that the mixture of the types of stabilizers influenced mainly viscosity values, syneresis and acceptance of fermented dairy drinks. Regarding the presence of coliforms at 35ºC and 45ºC, were observed that all formulations were adequate to consumption. The formulations PWPC/GP, GP/GG, GP/GP and CS/GGCMC showed no syneresis and consistency similar to yogurt and fermented milk drinks. The results showed that PWPC/GP and GP/CS samples had the best results in terms of the attributes of acceptance, acceptability index, viscosity and absence of syneresis.