Abstract: The effect of process conditions on the quality of dairy desserts were illustrated, 3 key procedures: hydration, heterogeneous and sterilization were tested, the measure parameters were hardness, flexibility, the value of d_{4, 3}. This process conditions were studied by the L₉ (3⁴) orthogonal design to select the best technics. Meanwhile, this experiment investigated the effect of the sterilized temperature and time on the texture pressure, size distribution and tastes of products. The results suggested that after 75℃ hydrate 15min, combined with 30MPa homogenate could obtain the best value of hardness, flexibility and d_{4, 3}. When the conditions of sterilize were 100℃ /30min, the dairy desserts gains best texture, lower size distribution and shining milk-white color, which still obtained better hardness, flexibility, gumminess, chewiness and tastes than 137℃/5s and 121℃/15min. The technological condition was simple, stable and feasible.