Abstract: Fermented milk is an important application form of probiotics in the food industry, which is rich in nutrition and unique in flavor, and has rapid market development. Compared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and other fermentation strains, probiotics have a lower participation in the main fermentation process, but they have a certain effect on the texture, flavor and post-acidification of fermented milk through synergistic fermentation, affecting the quality of fermented milk. This paper reviews the effects of probiotics on the texture, flavor quality and post-acidification process of fermented milk, and analyzes the mechanisms of probiotics maintaining the texture of fermented milk by metabolism and producing EPS, improving the flavor quality of fermented milk by producing flavor compounds, and affecting the post-acidification process by affecting the growth of commercial starter cultures, and summarizes the relevant technologies to improve the stability of probiotics in fermented milk, in order to provide reference for the development and quality improvement of functional fermented milk.