The storage stability of the developed Formula of infant foods was investigated. The results are summarized as follows : When formula A and B were stored at room temperature and refrigeration temperature, there was no remarkable changes in consistency. In frozen state, formula A showed more stability in consistency than formula B and formula A could be stored for 6 months without problems due to retrogradation of starch. The heat treatment of both A and B resulted in the increase of a-value, while L-and b-value showed no such change. But from the 4th month at room temperature, and 5th to 6th month at refrigeration appeared an increase in a -value, hence the browning reaction, while frozen samples did not show noticeable changes in surface color. The heat treatment also caused an increase in POV on both formula. The extent of changes in POV during storage varied with storage temperatures and samples.