Abstract:It was carbonated milk which was fermented and detected products quality to study the effects of car－ bonated water addition to milk processing and product quality.We found the fermentation time of the carbonated group was shorter than the control group for 1.3 h. The structure of the carbonated fermented milk was uniformly dense， and the control group had uneven structure with surface crack. The added carbonated water slowed down the demise of the lactic acid bacteria， and inhibited the proliferation of coliform bacteria. Residual moisture af－ fected the textural properties of fermented milk， but there was no significant difference in sensory quality. The volatile flavor compounds of treatment group were one more than the control group. The quality of fermented milk made by carbonated milk were better than which made by normal milk. The all above proved the feasibility of adding carbonated water to raw milk preservation.