Acidophilus milk and yoghurt were prepared from cow; ewe and goat’s milk by using L. acidophilus and yoghurt starter culture (coded CH-1). Concentrated acidophilus milk and yoghurt was then obtained by using ultrafiltration (UF) and by traditional methods. L(+) lactic acid was predominantly produced during the fermentation of all type of milk accompanied by substantial quantities of D(-) lactic acid. The amount of L(+) and D(-) lactic acid was slightly different in concentrated fermented dairy products produced by using UF and traditional technique from cow, ewe and goat’s milk.