Fermentation properties of goat's yogurt were studied by supplementing different kinds and dosage of iron salts.The results showed significant decrease in viscosity,water holding capacity and clotting time as the consequence of iron fortification,and the fermentation properties of goat's yogurt were evidently affected more by NaFeEDTA fortification.However,fortified yogurt with ferrous lactate or ferrous sulfate at the level of 4mg Fe/100mL could obviously increase viscosity,water holding capacity and the numbers of lactic acid bacteria,and also reduce clotting time of yogurt.