The work aims to investigate the effect of coating content, sealing process, and room-temperature fermented milk systems on the performance of non-sticky cap films, thus providing a pathway for the application of non-sticky cap films in liquid packaging. The effect of solid content and coating times on the coating content was studied. The effect of coating content on the sealing and non-sticky performance of the cap films was explored. Meanwhile, the effect of sealing process on non-sticky and sealing performance of the cap films and the effect of room-temperature fermented milk systems on non-sticky performance of the cap films were investigated. The increase of coating content improved the non-sticky effect of the cap films. As the coating content reached 0.81 g/m2, the cap films had the optimum non-sticky performance. While the solid content of the coating exceeded 7%, the power on the cap films began to peel off. As the coating content reached the region from 0.62 g/m2 to 0.81 g/m2, the cap films had a long-lasting non-sticky effect. The cap films were well sealed under the condition of 260 ℃, 400 kPa, 0.8 s, and a coating content of 0.62 g/m2, with an optimum non-sticky effect and a minimum milk staining area of 10%. As the temperature increased from 220 ℃ to 270 ℃, the sealing performance of the cap films was improved and the milk staining area increased from 0% to 65%. When the cream, starch and edible gum were removed from the fermented milk, the viscosity of the system decreased from 1 197 mPa/s to 423 mPa/s. When the cream and starch were removed from the fermented milk, the viscosity of the system reached 208 mPa/s. The viscosity of fermented milk systems was closely related to their components. The lower the viscosity of the system, the better the non-sticky performance of the cap films. The slipping time of liquid milk decreased from 15 s to 1 s, so a better non-sticky effect was obtained compared with ordinary cap films. Multi-coating with low solid content can improve the uniformity and non-stick effect of the surface coating of the cap films. The increase of the coating content, sealing temperature and time will reduce the non-sticky effect of the cap films while increasing the sealing performance. The viscosity of fermented milk systems is closely related to their components and the starch has the greatest effect on the viscosity of the systems. The higher the viscosity of the systems, the stickier the fermented milk.