Production technology research of Mongolia cheese.

The fresh milk was raw material,according to production technique of the Mongolia cheese,adopted L9(34) the orthogonal test,re-search the different sterilization condition、starter culture added、pH value of beat incise and burn temperature influce the protein utilization、 cheese quality,and make sure the optimized process of the Mongolia cheese is that the sterilization condition 63 ℃/1800s,starter culture added is 2.5%,pH value of beat incise is 4.8,burn temperature is 47 ℃.