Abstract: With the consumer awareness of healthy eating, more and more consumers tend to choose low-temperature drinking flavored fermented milk with simple composition, without food additive. In order to satisfy the consumer trend of simple, pure, natural, the dairy company cancel the use of stabilizers in the product as to affect the stability of the products, increase the difficulty of quality control. Through the common existing quality problems in the producing process and during the shelf life, such as, the taste instability, water and milk seperation,product agglomeration and so on, This paper analysed the production process of the critical processes of the exploration and product testing data during the shelf life, taking critical control measures to ensure the stability of product quality are the use of stable and high-quality milk sources, the use of secondary homogeneous emulsification pump and the precise control of parameters, foam control in the material conveying process products, product filling temperature and product storage throughout the cold chain maintenance, Its aims to provide a reference for the production and product quality stability of low-temperature drinking flavored fermented milk.

Key words: low-temperature drinking flavor fermented milk, production process, quality control