Abstract: [Objective]In order to ensure the stability of yoghurt drinks during the shelf life,[Method]Take the average centrifugal sedimentation rate of the best-selling yoghurt drinks on the market as a comparison to study the influence of key factors in the production process on the stability of yoghurt drinks. [Result]In the industrial production of sterilized yoghurt drinks,the two factors that have the greatest impact on the stability of the product are the dissolution temperature of emulsion stabilizer and homogenization process. Increasing the dissolution temperature and adding a homogenization after the end of the fermentation can significantly improve the stability of yoghurt drinks. [Conclusion]The results will provide technical guidance for dairy enterprises to improve the stability of yoghurt drinks.

Key words: yogurt drinks, stability, centrifugal sedimentation rate