Abstract: This research intends to optimize fermenting conditions for producing the nutritious and healthy beverage with particular flavor made from potatoes and fresh milk through orthogonal test. The optimum conditions are: potatoes and fresh milk as the main ingredients mixed with certain amount of sugar and stabilizer, 3% Lactobacillus bulgaricus and Streptococcus thermophilus (ratio 1:1) inoculation size, fermenting for 5 h at 42 ℃, and repeated fermenting for 22 h at 0～5℃. On these conditions nutritious and healthy beverage with special flavor can be obtained.

Key words: agitating, potato, yogrut