To analyze the effects of probiotics Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 on the micro-rheological properties and stability of fermented milk. Compared with the basic starter， Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 were added to ferment with the basic starter. The Micro-rheological properties during fermentation were analyzed by Multi-speckle diffusing wave spectroscopy (MS-DWS)， and the number of viable bacteria， titration acidity， pH， water holding capacity and viscosity during fermentation and storage were measured. The results showed that the micro-rheological analysis showed that the fermented milk added with Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 had higher solid liquid balance value and lower elastic index， but had no effect on viscosity index and fluidity index， and formed a gel structure with low elasticity and partial liquid state. Adding probiotics can accelerate the curd speed and shorten the fermentation time； The viable count of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 in fermented milk was more than 107 CFU/mL after 28 days storage， which fully guaranteed the probiotic effect. During storage， the pH and titration acidity of fermented milk with probiotics did not change significantly， but the water holding capacity and viscosity of fermented milk increased significantly， showing good storage stability. This study provides a theoretical basis for the popularization and application of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01， and provides guidance for diversified development and practical production of probiotic fermented milk products.