Abstract:Yeasts that can utilize lactose were isolated from fruit skins and raw milk，and their utilization characteristics were preliminarily studied.Totally 10 yeast strains that can utilize lactose were obtained in this study，preliminary degradation experiment indicated that，strains B1，B2，H1 and H2 showed the most obvious effects on the utilization of lactose in milk.The growth curves，optimal treatment time and inoculum size of the 4 strains were analysed，the results showed that the 4 strains reached the maximum growth during 20 h-26 h，and after 26 h，the lactose content in milk can be reduced from about 5%to around 2.5%，which was equiva－lent to the national standard low lactose milk；the optimal inoculum size for strain B1 was 6%，and the optimal inoculum size for B2，H1and H2 was 8%.A preliminary sensory evaluation of the odor of pure milk treated with the 4 strains was carried out，and it was found that the milk treated by each strain had different degrees of aroma.Based on the morphological observation and sequence analysis of 18S rRNA gene，B1 and B2 were identified as Metschnikowia sp.and Wickerhamomyces sp.，respectively，H1and H2 were identified as Meyerozyma sp..