In　this　paper,　a　multi-regression　method　was　used　to　Study　the　influence　of　different　operating　conditions　on　the　specific　cake　resistance　(SCR)　of　yeast　suspensions　in　order　to　optimize　the　operating　conditions　in　the　crossflow　microfiltration.　The　experimental　results　showed　that　the　crossflow　velocity,　transmembrane　pressure,　concentration　and　temperature　had　an　obvious　influence　on　the　SCR.　The　SCR　decreased　with　the　rising　temperature,　and　increased　with　the　increasing　crossflow　velocity　or　pressure,　and　also　increased　with　the　increase　of　the　concentration　in　the　range　of　1.0-3.0　g/l　first　and　then　decreased　in　the　range　of　3.0-5.0　g/l.　The　relative　degrees　of　the　influence　of　the　crossflow　velocity　concentration,　transmembrane　pressure　and　temperature　on　the　SCR　of　yeast　suspensions　were　38.85%,　28.32%,　19.34%,　and　1.3.49%,　respectively.　A　reasonably　quantitative　regression　relationship　between　the　SCR　(a)　and　the　crossflow　velocity　(U),　transmembrane　pressure　(P),　feed　concentration　(C)　and　temperature　(7)　was　obtained　as　follows:　alpha　=　4.3652x10(14)U　+　1.2256x10(15)P　+　1.8224x10(13)C　-　2.9467x10(12)T　+　1.4704x10(14).