The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum andiota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix betweenthese stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Ministryof Health. Viscosity was used as response variable. Once the best mix was selected it was used in threeconcentrations (T1: 0.08%, T2: 0.1% and T3: 0.12%), and compared to a control (T4: no added stabilizer)in the milk product type kumis. The parameters used for the assessment of the optimal mix of 93%xanthan gum and 7% guar gum were physicochemical, viscosity and sensory. Physicochemical resultsfitted to the accepted standards for such milk drinks. In terms of viscosity and strain tests, the treatmentshowing the best results was T3. Sensory analysis indicated that T3 is the more accepted treatment withthe control. Based on the results obtained, the optimum concentration level of the hydrocolloids mixturewas 0.12% of the mixture with a p