Using goat milk as raw material, influence of Lactobacillus casei on fermentation properties and quality of goat yogurt was studied on the basis of adding traditional yogurt starter. The results showed that it was beneficial to the growth of Lactobacillus casei when the inoculation of Lactobacillus casei was more than 3%, whereas the growth of Streptococcus thermophilus and Lactobacillus bulgaricus was inhibited and the quality of goat yogurt was effected. When the fermentation temperature was higher than 39℃, the viable counts of Lactobacillus casei declined obviously（P＜0.05), which was not favorable for forming good flavour of yogurt. High quality goat yogurt can be obtained when Lactobacillus casei inoculation was 3%～5% and fermentation temperature was 39℃.

Lactobacillus casei; goat yogurt; fermentation properties; lactic acid bacteria; sensory quality