Worldwide,plant chymosin development for substitution of calf rennet has always been the hot topic of dairy science. Ginger protease with milk coagulating activity was isolated from ginger root. The processing conditions at a dynamic heating pattern for making skim milk gel and its physicochemical variation during cold storage were assayed. The results showed that large pores were formed in the three dimensional network of skim milk gel at low pH value and thus showed a thinner casein matrix. Dense cross-linkage between casein micelles and small pore size were observed in skim milk gel made at natural pH. As the temperature raised,the microstructure of skim milk gel showed a gradual contraction. The gel strength,syneresis,and α-amino nitrogen content kept stable during cold storage of the skim milk gel. The casein underwent no significant proteolysis. Dynamic heating pattern was suggested to be an effective processing condition to inhibit the proteolytic activity of ginger protease and keep the milk gel stable during cold storage.