The current work is aimed to study the effect of supplementation of milk on culture viability, characteristics and shelf life of probiotic fermented milk products. The products were prepared using toned milk supplemented with honey, oat, safed musli (Chlorophytum borivilianum), carrot and fermenting with probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460. Probiotic fermented milk without any supplementation served as control. Products were evaluated periodically for sensory properties, probiotic and starter viability, pH, free fatty acids and tyrosine content during storage at 5±2°C. Supplementation had a significant effect on sensory, culture count and chemical properties of products. Sensorily all products exhibited significant difference in flavor, colour and appearance, body and texture and overall acceptance till the end of storage period. Honey containing product was the most acceptable sensorily. All products exhibited an increasing trend in culture counts till 14 days of storage, after which the counts started declining. Probiotic viability was highest in carrot followed by honey, oat, safed musli compared to control. All products had >9log cfu/g probiotic count at the end of 21days of storage. In comparison with control the increase in free fatty acids and tyrosine were significant in all products and this increase was found to be highest in oat and musli containing products. Over all, a positive effect of supplementation was observed on the probiotic count and sensory aspects of products.