Abstract:In this study，set yogurt was made by lactic acid bacteria fermentation，with pure milk as the raw material and ginkgo starch as the thickening agent. Through the determination of the sensory quality，texture，total probiotics，whey precipitation rate，rheological properties，and other indicators of the yogurt，the optimal amount of ginkgo starch was determined to be 3.5%. Under this condition，the whey precipitation rate in the fermented yogurt significantly reduced，while the gel properties were enhanced such as apparent viscosity，shear resistance，and elasticity，the Lactobacillus and Bifidobacterium colony count were on par with the control group，but Streptococcus thermophilus colony count was significantly higher than that of the other groups，demonstrating excellent probiotic characteristics.