In order to study the dynamic law of the quality change in low temperature yogurts, yogurts were stored at temperatures of 4 ℃, 15 ℃, 25 ℃ and 30 ℃ respectively, and the changes in protein level, fat level, acidity level, particle size, color, texture and total number of colonies were observed. The regression equation analysis shows that the changes of a* redness value (at 15℃, 25℃ and 30 ℃), total color difference ΔE, colony number (at 4 ℃, 15 ℃ and 25 ℃), softness and consistency (at 15 ℃ and 25 ℃) match the Zero-order kinetic model, while the changes of titratable acidity and b* yellowness value match the First-order kinetic model. The established shelf-life prediction model equation provides insights in the adjustment of storage and transportation conditions of low-temperature milk products, as well as quality monitoring during the storage period.