Two types of whole cereal fermented milk were prepared by adding different concentrations of either whole wheat flour (wwf) or whole barley flour (wbf) by (3,5 and 7%)  during manufacture. The addition of cereal caused an increase in total solids, T. protein, fat ,crude fiber, carbohydrates and ash content by 21, 6.25, 1.4,0.18, 48.5 and 4.3% in the case of 3% wwf-fermented milk  and increase by 37.1, 17.9, 1.7, 29.5, 79.7 and 14.49 in 5% wwffermented milk. The corresponding values in 3% wbffermented milk were 21.79, 12.4, 1.52, 30.5, 45.3 and 5.6% and 34.3, 20.9, 2.7, 53.3, 69.4 and 15.9% in 5% wbffermented milk.   The viscosity of the both type cereal-fermented milk  was increased as the percent of cereal added and storage time increase by about 4-5 fold time in the fresh products and 9-12 fold time after 14 days of storage, therefore 3% (wbf) and 5% (wwf)-fermented products were accepted depending on the sensory evaluation.