Taking bitter almond and fresh milk as raw materials, the optimum parameters were obtained with main technology including peeling off the skin, debittering process, emulsification operation and fermentation. The results showed that, the optimum parameters of almond sour milk were as follows: the ratio of almond milk to fresh milk 30:70, inoculum size 5%, fermentation time 5 h, lactobacillus bulgaricus / streptococcus thermophilus ratio 1:1 and fermentation temperature 42 ℃. The final product under the optimum conditions showed high sensory qulity.
