Compared with the high temperature fermented yogurt, mixed fermented yogurt has more volatile compounds and more favorable taste and flavor. In this study, the yogurt was produced by applying two Lactococcus Lactis strains and one Geotrichum candidum strain together. The optimal combination of strains was 50∶5∶45 (v/v), determined by mixture design. The yogurt has high concentration of exopolysaccharides (up to 643.2mg/L), which means its high functionality. Besides, the addition of Geotrichum candidum not only increased the EPS concentration in the yogurt, but also increased the types of aroma components and improved the flavor of the yogurt.