This study aimed to evaluate the effects of Moringa oleifera on the chemical, physical, rheological and sensory properties of probiotic-fermented milk, as well as the viability of probiotic strains. Moringa oleifera leaf and seed powders at 0.5 and 1% concentrations were added to buffalo's milk, followed by a probiotic starter culture containing: Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Various analyses were conducted at fresh and after 7 and 15 days of storage. Results showed that, Moringa oleifera significantly increased total solids, fat and protein and levels in the fermented milk, with 1% seed powder (T4) yielding the highest levels. Fortified samples demonstrated improved viscosity and water-holding capacity, with T4 showing the highest values at 1883.33 centipoise and 50.37%; respectively. Microbiological tests showed that, Moringa oleifera kept more Lactobacillus acidophilus and Streptococcus thermophilus during storage, which means that the probiotics were more stable. Sensory evaluation indicated that, while Moringa oleifera improved nutritional quality, careful management of fortification levels is essential to maintaining desirable sensory properties, particularly flavor and texture. The study concluded that, fortifying probiotic fermented milk with higher levels of Moringa oleifera seed powder significantly enhances its nutritional and functional properties, extends shelf life and provides health benefits. However, optimizing fortification levels is crucial for maintaining consumer acceptability. Using 1% Moringa oleifera seed powder may improve the nutritional profile and balance the sensory properties. This is because Moringa can improve functional properties, extend shelf life and promote health benefits when combined with probiotics.