The article presents the results of researches of physico-chemical, microbiological and sensory parameters of freeze-dried fermented milk products after freeze-drying and during storage. Freeze-dried samples of yogurt, bioyoghurt and curdled milk were stored at 4±2 °C for 12–18 months and at 20±2 °C for 12 months. The content of moisture and the solubility index were determined in freeze-dried fermented milk products; titratable acidity and the number of cells of lactic acid microorganisms — in rehydrated samples, and sensory indicators — in dry and rehydrated fermented milk products. It was shown that during storage of the studied samples for 12 months at a temperature of 4±2 °C, the number of cells was on average 10 times higher than when they were stored at a temperature of 20±2 °C. Physicochemical properties of the freeze-dried products and during 12 months of storage corresponded to standard values. According to the research results, the shelf life for curdled milk, yogurt and bioyogurt was: at a storage temperature of 20±2 °C — 6 months, and at a temperature of 4±2 °C — 12 months.