Abstract: In this paper, oysters and goat milk were selected as the main raw materials, using Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus as mixed fermentation strains, to ferment into oyster goat yogurt. Taking acidity and sensory score as evaluation index, orthogonal experiment was carried out on the basis of single factor experiment to determine the optimal fermentation process of oyster goat yogurt, and its basic nutritional index and microbial index were tested, combined with the fermentation characteristics. The results showed that the optimal fermentation conditions for coagulated oyster goat yogurt were 8% oyster nutrient powder, 8% sucrose, 5% starter inoculation, 42 ℃ fermentation temperature and 8 h fermentation time. The oyster goat yogurt developed according to the optimal process had high apparent viscosity value, strong water holding capacity and fast fermentation speed. Furthermore, the number of lactic acid bacteria was as high as 10⁹ CFU/mL, its nutritional value, total number of colonies, texture and taste could reach a higher quality level.