How to improve the taste of sterilized milk is a research topic in dairy enterprises in China. In this paper,the effects of degassing process and homogenization process on the taste and flavor of pasteurized milk were studied.The results showed that when the degassing parameter was at 50 ℃,0.7 bar;60 ℃,0.3 ~0.5 bar;70 ℃ and 0.3 bar ,the optimal degassing parameters can not only ensure the oxygen residual storage in milk ≤3 PPM,but also ensure the retention of milk aroma components and the removal of peculiar smell.The effects of different homogenizing pressures on milk taste and milk fat globule size were studied. Combined with the results of taste test and product stability observation,the optimal homogenizing pressure was 150 bar. The sterilized milk products prepared by the above technological conditions have fresh taste,no peculiar smell and rich milk flavor.