Abstract: At present,Microbial fermentation,enzymes,sour agents,heating and other methods are used in cheese production.In traditional cheese production,fermentation agents are used frequently, and the flavor is very good.The stater culture used in cheese production almostly is lactobacillus. Microbial Fermentation can accelerate the fat hydrolysis,and gives the cheese a unique flavor and aroma.Macromolecular proteins can be breaken down into small molecular proteins by enzymes, it will improve the flavor and aroma of cheese.This study is a mixture of microbial fermentation and enzymes. The fermentation capacity of this kind of Lactobacillus is common.The flavor of clabber is unique.The texture is uniform and smooth.The structure is exquisite.The cheese is creamy and thick.Color of cheese is milky.The taste is a little bitter and moderate.The main indicators and overall rating of the end product is very good.This Lactobacillus used in cheese production is feasible.
