The growing interest in new functional drinks, resulting to the development of nutritionally and healthy probiotic drinks for consumers. Since dairy based products are a good carrier for probiotics, the suitability of milk/carrot juice drink stored at 4 ± 2°C for up to 20 days for the production of non-fermented probiotic drink was studied and survival of lactobacillus acidophilus LA5, lactobacillus plantarum, lactobacillus rhamnosus GG and bifidobacterium lactis BB12 was evaluated. The samples were evaluated in 5 days interval for cell number, pH and acidity. L.acidophilus LA5 seemed more stable than three other strains in this medium with more than 98% viability during storage but other strains showed a less viability between 88-92%. The pH and acidity changes by L.acidophilus LA5, L.Plantarum and B.lactis BB12 in storage time were low and varied according to strain from 6.43 to 6.66 and 0.13% to 0.15% (according to lactic acid) respectively and the means comparision did not show any significant differences between them. The L.rhamnosus GG and control (non-probiotic) samples showed more variation in pH and acidity. Changes of pH and acidity by L.rhamnosus varied significantly from 5.33-6.47 and 0.13-0.31% respectively. The pH level decreased from 6.48 to 5.85 and the acidity increased from 0.13% to 0.28% in the control sample. The outcome of the overall study points that milk/carrot juice drink could serve as a probiotic drink after refrigerated storage for 20 days.