Abstract: The effect of storage condition and period of storage on microbial load, physicochemical and organoleptic properties of yoghurt produced from Whole Cow Milk (WCMY), Powdered Milk (PMY) and Soymilk (SMY) was assessed in a 3x3x4 factorial arrangement in a completely randomized design. The factors were three base materials, three storage conditions and four storage periods. Each experimental unit was replicated three times. The results showed that the titratable acidity (lactic acid%) values for fresh yoghurt stored in freezer (0.76), refrigerator (0.78) and room temperature (0.80) were similar to those for 7 days old yoghurt (0.90, 1.14 and 1.41% lactic acid) but significantly (p<0.01) different from those of 14 days old yoghurt under similar storage conditions. The pH showed similar trend. The total microbial load of 7 days old yoghurt stored at room temperature (1.82x10⁸ cfu mL^-1) was significantly (p<0.001) higher than those for yoghurt stored in the freezer (2.38x10⁷ cfu mL^-1) and refrigerator (3.87x10⁷ cfu mL^-1). The same trend was recorded on 14 and 21 days of storage. The taste and aroma of PMY stored in the freezer and refrigerator, rated between fair (3.0) and pleasant (4.0), were significantly (p<0.01) higher than those of other yoghurt stored at room temperature rated fair (2.9). The overall acceptability, texture, colour and aroma of PMY, WCMY and SMY stored in freezer and refrigerator were higher than those stored at room temperature. The results also showed a significant difference (p<0.001) in the total solids content of PMY between fresh (20.45%) and 7 days (20.02%) on one hand and 14 (12.33%) and 21 (10.14%) days old on the other hand. The highest total protein contents were obtained on fresh and 7 days old yoghurt for all the three base materials. The texture of SMY (1.8) was rated poor after 21 days of storage and was significantly different from that of WCMY (2.6) and PMY (3.3) rated between fair and pleasant. It was concluded that ash yoghurt type produced from the three base materials can be stored in refrigerator or freezer for up to 14 days and up to 7 days at room temperature without deleterious effect on its properties and overall acceptability.