We established a novel method for rapid determination of aggregation forces between colloidal particles and successfully applied the method to the prediction of long-term stability of milk-based emulsions including various compositions of emulsifiers. We named our novel method shaking-redispersion method or vibration-redispersion method. In principle, we can develop ultrasonication-redispersion method, stirring-redispersion method and other types of method according to the redispersion process. We can point out a future possibility that the newly developed method is applicable for the evaluation of potential ability of gel formations or other phenomena that are based on the aggregation process in addition to the prediction of emulsion or suspension stability.