Abstract: To investigate double protein product which was combined with fermented milk and peanut protein followed by characterization of the sensory properties, acidity, viscosity, water holding capacity and viable count of probiotics after the storage of 28 days. The pure milk was mixed with different peanut protein proportions, and after pasteurization, the mixture were fermented with the fermentation (Streptococcus thermophilus S10:Bifidobacterium animalis subsp. lactis strain V9:Lactobacillus casei Zhang=10:10:1). The results showed that the group of peanut protein:milk protein=3:7 presented better sensory characteristics (94±3) and texture properties with both color and aroma, delicate tissue, and good cohesion, and the fermentation time was 5.4 h. Compared with the control groups, the 3:7 group showed a weak post-acidification ability, and higher cohesiveness and viscosity index (−20.24±1.77 g, −20.63±2.79 g·s, respectively). In addition, the 3:7 group showed (1085±100) mPa·s of viscosity and the 75% water holding capacity for the whole process. Further more, the viable count of Lactobacillus casei Zhang and Bifidobacterium animalis subsp. lactis V9 in 3:7 group maintained 1×10⁷ CFU/mL after the 28 d storage, respectively. In general, the product of probiotic fermented milk mixed with the peanut protein appeared better sensory characteristics and stability, which would have potential research and commercial values for the future.