Bifidobacterium lactis Bb-12 was used for preparing various probiotic camel beverages  which has been carbonated , flavored with vanilla (0.3%) and sweetented with date syrup (dips) (12%) , table sugar (12%) or its  equal combinations (6%,6%) . Then comparing those treatments with non-carbonated and non-flavored one during storage period of 4 weeks at 5°C. Moisture, protein, fat, carbohydrates and ash has been estimated for all treatments. The probiotic bacteria count, pH, acidity, free fatty acids, soluble nitrogen and sensory evaluation for all treatments were followed weekly during a storage period of 4 weeks at 5°C.The results during storage period indicated slight decreasing of probiotic bacterial counts, pH and increasing in acidity, soluble nitrogen and free fatty acids particularly vanilla flavored treatments. Carbonation of flavored and sweetened fermented camel milk beverages with date syrup (dips), table sugar and its combinations resulted significant deference in probiotic bacterial count. While no significant differences were shown with those non-fermented or non-sweetened treatments.  The results of the sensory evaluation showed a deferent acceptance of all flavored and sweetened treatments comparing with those non-sweetened and non-flavored treatments. These results encourage the possibility of using this functional carbonated flavored probiotic camel milk beverage enriched with date syrup (dips) as a healthy alternative to traditional soft soda drinks.