Milk-juice beverage is a type of acidified milk drink which has been produced from mixture of milk, fruit juice, sugar and stabilizer as necessary. Today, in order to prevent problems of bacterial cultures and considering the importance of economic issuse of production, direct acidification methods of milk such as organic acid or fruit juice addition is used. In recent years, due to the reduction in consumption of fresh fruits and vegetables and the increase in usage of ready-to-drink beverages, this type of beverage has attracted much attention, so that consumption of these products has been increased by 30% in the last 10 years. In this study, the objectives were to produce stable milk- pomegranate juice beverage with high nutritional value. One of the main problems in production of the beverage is its low pH which makes milk casein to precipitate at pH=4.6. High methoxyl pectin is common stabilizer to reduce the aggregation of casein and to prevent whey separation in acidified milk drink.To optimize of milk-pomegranate juice beverage formulation, three factors of milk, pomegranate juice and pectin content were selected. Finally, formulation optimization and determination of optimum levels of each factor was done using response surface methodology (RSM). The results showed that the effect of milk and pectin content and milk/pomegranate juice, milk/ pectin and pomegranate juice/pectin interactions were significant (p 0.05) on sedimentation and separation responses in beverage, but pomegranate juice content was insignificant. The best results obtained in milk and pomegranate juice content less than of 27% and 35% respectively. To study the effect of time and storage, optimum milk-pomegranate juice formulations were stored in refrigerator for 42 days (6 week) and their physicochemical properties were evaluated. The results showed that due to less content of water and higher content of phenolic compounds, anthocyanins and antioxidant capacity, treatment of 1(49.74% pomegranate juice, 23.36% milk, 26.9% water, 0.5% pectin), 2 (42.94% pomegranate juice, 21.56% milk, 35.5% water, 0.5% pectin), 4(47.14% pomegranate juice, 20.81% milk, 32.05% water, 0.5% pectin) and 6(50% pomegranate juice, 20% milk, 30% water, 0.63% pectin) had more nutritional value. According to sensory evaluation , 1 and 2 treatments were best in taste and mouthfeel. Key Words: milk, Pomegranate juice, drink, Response surface methodology (RSM)