Abstract:This study analyzed the effect of reconstituted milk on the quality of yogurt.Specifically，the raw materials containing different proportions（0%，20%，40%，60%，80%and 100%）of reconstituted milk were used for the fermentation of yogurt，and then the yielded yogurt was evaluated based on sensory score，acidity，particle size，texture，whey separation rate and furosine content.The analysis suggested that the yogurt showed decrease in sensory score，great fluctuation of acidity，rise of hardness，reduction in adhesiveness，increase in whey separation rate，and drop of water-holding capacity with the increase in the proportion of reconstituted milk.The yogurt yielded by fermenting raw materials containing reconstituted milk had larger particles and more unbeneficial furosine content than the yogurt obtained by fermenting fresh milk，and thus the quality was poorer.