Abstract:  Processing of Amygdalus communis L. yogurt and the effects of some factors such as adaptability of bacteria, choices of stabilizer-emulsifier, fermenting condition etc were studied in this research. The results showed that the optimal stabilizing conditions are CMC-Na 0.15%, SE 0.06%, GMS 0.06%, pectin 0.1%;lactose 3% can promote strain growth and enhance the quality of product;the optimal fermenting conditions are fermentation agent 3.5%, sucrose 7%, concentration of almond milk 9% fermenting time 5 h, and acid 90～100°T. The product is good in flavor, stability and nutrient.

Key words: Amygdalus communis L., yogurt, stability, adaptability, fermenting condition