| Swiss-type cheese, which originated from Swiss, is one of the most important hard cheese, and of the higher CLA content.As a low-fat, hight protein healthy food, it has a relatively strong market potential in our country.In this dissertation, key technologies which influenced the quality of the Swiss-type cheese and CLA content such as the ratio of starter cultures, the amount of sunflower oil and protein/fat ratio were intensively studied. The results suggested that of the increase of Propionibacterium freudenreichii content in the starter cultures could lead to the significant increase of CLA. The optimum ratio of starter cultures was l:l:1.5.On the premise of no significant influence on the quality of cheese, the CLA content in the Swiss-type cheese was significantly increased by adding proper amount of sunflower oil, the optimum percentage of which was 1.5%. The production of cheese could be increased by changing protein/fat ratio (P/F) of the milk. When P/F ratio was 1:1, the quality of cheese is best.An experiment was designed to optimize the key parameters of Swiss-type cheese. The results indicated that, the sequence of the parameters influencing the sensory property of Swiss-type cheese was : the ratio of starter cultures＞the amount of sunflower oil＞ripening temperature, and the best combination was 1:1:1.3～1:1:1.6, 1%～1.5% for the aforesaid parameters. For the content of CLA in cheese, the sequence of the parameters was : the ratio of starter cultures＞ripening temperature＞the amount of sunflower oil, and the best combination was 1:1:1.6, 8℃～12(ds), 2% for the aforesaid parameters. For the pH4.6-SN and 12%TCA-SN content, the sequence of the parameters was : ripening temperature＞the ratio of starter cultures＞the amount of sunflower oil, and the best combination was 12℃, 1:1:1.3～1:1:1.6 for the aforesaid parameters. Combined the three index, the optimized parameters were 1.5% for the amount of sunflower oil, 1:1:1.6 for the ratio of starter cultures, 12℃for ripening temperature.
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