Abstract:Fresh milk and spices were used as the primary raw materials to produce rennet for making de-whey.A specific of low-temperature and long-time fermentation was performed by using a direct-injection fermenting agent for developing flavored seasoning fermented milk.Based on the single factor test，the optimal production process parameters of the de-whey flavored seasoning fermented milk were determined by response surface analysis method as the spice mix mass ratio 6 ∶5 ∶4 ∶2 ∶1（12 g of pepper oil，10 g of chili oil，8 g of sea salt，4 g of black pepper powder，and 2 g of ginger powder），0.4% of rennet，0.6% of whey protein powder，and 4% of white granulated sugar.Those materials were fermented for 14 h.The de-whey flavored seasoning fermented milk made under this condition had a uniform texture and good spice flavor.The product created 7.79% of protein content，5.16% of fat content，the acidity of 90 °T，a viscosity of 7 300 mPa·s，and a viable count of 3.8 ×107CFU/mL.It was an innovation of fermented dairy product with a unique taste and diverse eating manner.