The Maillard reaction products (MRPs) from skim milk powder and glucose under thermal conditions were fermented by inoculating Lactobacillus casei for a long period of time. After addition of white granulated sugar, stabilizer and sour agent, a brown beverage was made from the fermented MRPs. The thermal sterilization conditions before fermentation, stabilizer composition and sugar-to-acid ratio were optimized to obtain improved stability and strong flavor. The optimal sterilization conditions were found to be 115℃ for 15 min. The optimal stabilizer consisted of 0.10% CMC, 0.05% propylene glycol alginate (PGA) and 0.15% pectin, and a sugar-to-acid ratio of 9% at pH 4.0 proved optimal.