Abstract: The effects of homogenization pressure,additive amount of starter culture,fermentation temperature and fermentation time on texture of kefir without thickeners were investigated by single-factor trial in which the viscosity was selected as the evaluating index. The optimal parameters obtained by orthogonal test were as follows:homogenization pressure 21 MPa,additive amount of starter culture 0.07g/kg,fermentation temperature34℃,fermentation time 23 hours. The viscosity of kefir without thickeners reached 0.768Pa·s under optimal condition,hence not only the texture and stability of end product were improved significantly during storage,but also the typical flavor and probiotics were retained thoroughly.