Abstract: The Psychrophilic bacteria is one of the reasons that cause a variety of harmful effects of low temperature preserve food products. In order to research the method to solve the problems, the paper studied the Psychrophilic bacteria in the raw milk preserved in low temperature. The samples of raw milk were collected form low temperature preservation of Psychrophile were isolated．Through the studies of morphological, physiological and biochemical characteristics, the strains were idendified．The results that Psychrophile were classified as Streptomyces, Flavobacterium, Micrococcus, Pseudomonas, Actinomyces, Paracoccus.The study will provide a the oretical base for hazard analysis, and establishment of processing technologies, preserving conditions.
