This paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.

叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。

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Then, the bacterial-fermented cheese was made from soymilk treated with soy cheese bacterial starter cultures (DH1, GH4) and Lactobacillus rhamnosus 6013 at definite conditions.

然后使用大豆奶酪细菌DH1、GH4结合该菌加入到豆奶中，在一定条件下制成细菌型发酵大豆奶酪。

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Then, the bacterial-fermented cheese was made from soymilk treated with soy cheese bacterial starter cultures (DH1, GH4) and Lactobacillus rhamnosus 6013 at definite conditions.

然后使用大豆奶酪细菌DH1、GH4结合该菌加入到豆奶中，在一定条件下制成细菌型发酵大豆奶酪。

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