Creaminess is one of the most favorite sensory properites of fermented milk for consumers, reflecting the pleasant characteristics. To develop fermented milk with high creaminess intensity without additional additives, the key textural characteristics of fermented milk with high creaminess intensity should be revealed. However, the definition and evaluation criteria for creaminess have not been unified, and the key textural characteristics of fermented milk with high creaminess intensity have not been clearly clarified. Previous studies have shown that the gelation process and gel strength, the stability and the apparent viscosity of fermented milk may be the key textural characteristics that affect the sensory perception of fermented milk. In this study, the spectroscopy methods were applied to analyze the key textural characteristics of fermented milks with different creaminess intensities. Five samples with different creaminess intensity selected from the descriptive sensory evaluation were used in this research. The gelation process and gel strength of fermented milk were measured by diffusing wave spectroscopy. The stability of fermented milk was studied by multiple light scattering spectrum. In addition, the rheological technology was used to analyze the apparent viscosity of fermented milk. First, the multi speckle diffusing wave spectroscopy technique was used to investigate the changes of the mean square displacement of particles during the gelation of fermented milk gels. The results showed that the critical points of the elasticity index of the gel were 108, 115, 106, 132 and 143 min, respectively, indicating that the gelation time of fermented milk basically increased gradually. The reason might be due to the sufficient rearrangement and aggregation of casein micelles to form a more uniform gel network, which enhanced the perception of creaminess. The final value of elasticity index represents the gel strength of fermented milk. The results showed that the creaminess intensity of fermented milk was stronger when the gel strength was at a moderate level. Furthermore, the stability of fermented milk was measured by using multiple light scattering technology. It was found that the turbis can stability indexes of fermented milks were 2.2, 2.1, 1.9, 2.0 and 1.4, respectively, indicating that the stability of fermented milk was positively correlated with the perceived intensity of creaminess of fermented milk. At last, the apparent viscosity of fermented milk was measured by rheological technology. The result showed that the apparent viscosities of fermented milks were (0.362±0.016), (0.271±0.013), (0.251±0.021), (0.479±0.031) and (0.343±0.024) Pa·s, respectively. The results showed that there was no correlation between the apparent viscosity of fermented milk and the perceived intensity of creaminess. In summary, the gelation time and stability of fermented milk can significantly affect its creaminess perception. This study provides a theoretical basis for determining the key texture characteristics of the creaminess off ermented milk and developing fermented dairy products with enhanced creaminess intensity.