The viscosity, susceptibility to syneresis (STS) and sensory quality of long-term shelf-stable yoghurt subjected to secondary pasteurization were measured. Moreover, mold and yeast counts and total aerobic plate count were determined at regular intervals during storage at 25 and 37 ℃. Results indicated that viscosity decreased and STS increased with increasing temperature of pasteurization. The yoghurt produced by secondary pasteurization at 60 ℃ for 30 s was most liked, and the yoghurt produced by secondary pasteurization at 90 ℃ for 30 s was least liked by consumers. The residual molds and yeasts were inactivated by secondary pasteurization under the conditions selected in this study. Furthermore, total aerobic plate count declined with increasing temperature of pasteurization. At higher storage temperature the yoghurt was more susceptible to microbial contamination. Overall, we concluded that secondary pasteurization at 70 ℃ for 30 s was optimal.