Fermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.