This study was carried out to investigate the changes in physicochemical, textural and sensory properties of milk fermented using exopolysaccharide (EPS) and non-EPS producing strains of Lactic Acid bacteria (LAB). Dahi samples were prepared using the standard procedure and analyzed on days 0, 7, 14 and 21 during storage at 5 ± 2 °C. The study results showed that dahi prepared using EPS producing cultures as well as Non-EPS cultures differed significantly with respect to textural and sensory characteristics. Sensorily, dahi prepared using the EPS producing culture comprising of Lactobacillus helveticus MTCC 5463+ Streptococcus thermophiles MTCC 5460 scored the highest. Dahi samples prepared using EPS producing cultures exhibited a higher cohesiveness, springiness, chewiness, resilience and adhesiveness in comparison to dahi made using non-EPS producing cultures which showed higher values for fracturability, hardness and gumminess. During the shelf-life study significant changes in the sensory, physico-chemical and textural properties of dahi samples were observed and the pattern of these changes remained almost similar in dahi samples irrespective of whether the products were prepared using EPS starters or non-EPS starters. The total viable count of cultures were within the acceptable range up to 21 days of storage at refrigerated temperature (5±2°C) for both group of dahi samples.