Abstract: Fermented dairy products are popular among consumers because of their rich nutrition and health care functions. With people’s attention to cardiovascular and cerebrovascular diseases caused by fat intake, the public’s demand for low-fat or skim fermented milk is gradually increasing. In this paper, the research progress and future development direction of low-fat fermented milk were reviewed, which provided theoretical basis and new ideas for the development of low-fat fermented milk in aspects of quality, sensory and nutritional functions.