The modern physical and chemical analysis,such as the determination of acidity,viscosity,water holding capacity and so on,combined with the traditional sensory analysis,were used to evaluate the quality of Citrus suavissima yogurt.The optimum process parameters were as follows:Citrus suavissima juice 10%,fermentation temperature 40 ℃,fermentation times 5 h,culture bacteria 0.03 g/L,sucrose 8%.The tissue state of Citrus suavissima yogurt was fine,when the 0.6% gelatin or 0.4% pectin-gelatin(1:1)were used as stabilizer.