Preparing synbiotic fermented camel milk like- yogurt products (SFCMPs) fortified with different cereals was the main target of this study. Cereals used were hulless barley, oat, triticale and durum wheat in flour form. Honey is used as natural prebiotic. Yogurt starter (containing Lb. delbrueckii ssp. bulgaricus and Str. thermophilus) culture and AB-sweet (containing Lb. acidophilus & bifidobacteria) as probiotic starter culture were used to prepare different camel milk like- yogurt products. The physicochemical, textural, microbiological and sensory properties of SFCMPs were examined during storage period at 6±1°C for 9 days. The nutritional and daily values of the fresh prepared SFCMPs were also calculated. All treatments were significantly differed (p ≤ 0.05) in their properties;... depending on the type of cereal’s, starter culture and storage period. The SFCMPs containing triticale and durum wheat flour showed higher moisture, fat and total protein percent and whey separation values than that of oat and hulless barely. Meanwhile, the highest values of crude fiber, ash, acetaldehyde & diacetyle, and dynamic viscosity values as well as bacterial counts were noticed in SFCMPs containing oats and barley. Lower amounts of acetaldehyde & diacetyle, dynamic viscosity and pH values with higher whey separation showed with yoghurt starter treatments than that of probiotic starter. The viable cell counts in all SFCMPs were maintained at an acceptable level (>106CFU/ml) to be considered as functional foods until the end of storage period. The Textural characteristics as hardness and gumminess were negatively correlated to cohesiveness and springiness in all SFCMPs throughout the storage period. The SFCMPs made with oat displayed the highest organoleptic scores throughout the storage period particularly when fermented with AB-sweet starter culture. Therefore, SFCMPs can be recommended as new nutritional and functional products from camels’ milk with good organoleptic properties.