Abstract: Camel milk is a nutritious milk which is consumed in some pastoral areas in Iran. Preparing the fortified camel milk using different fruits can be effective for decreasing the undernurishment in many areas. In this study, effect of orange and cherry syrups at different concentrations (5, 10 and 15%) on bacteriological and sensory properties of camel milk studied. Results reavealed that samples contain orange 10% gained highest scores and then cherry milk (15%) was better. Milk contains 5% cherry syrup gained lower scores in comparison to control sample. Bacteriological results showed changes in total counts (Cfu mLG1) in camel milks containing different concentrations of cherry and orange syrup. The total counts in orange and cherry fortified camel milk decreased from high concentration to low concentration and were 730, 680, 490 and 310, 240, 160 Cfu mLG1 at 5, 10 and 15% concentrations, respectively. Whereas, no changes in the yeast and mold counts at all concentration of pasteurized camel milk (control and fruit milks) and were zero. Accordingly, orange and cherry syrups can be use in production of fruit fortified camel milk for human nutrition.