Cheese analogues are manufactured by blending various edible oil/fats, proteins, water and other ingredients into a cheese-like product They are increasingly used due to their cost-effectiveness and the simplicity of their manufactures. Rennet casein was used as main materials to develop cheese analogue in the present study. The production process of cheese analogue was investigated by single factor and the design of three factors quadratic. The optimal formula was 25.5% of rennet casein, 1.5% of trisodium citrate blended with disodium phosphate at the ratio from 2 to 1,17% of fat content, 0.6% of lactic acid content 1.55% of salt content Cheese analogues made with the formula developed in this study had lower firmness, higher cohesiveness and higher melting ability, compared with the marketing products with similar composition and characteristics.%仿真干酪是将各种成分,如食用油/脂肪、蛋白质、水等,经过加热和剪切作用后形成的干酪样产品.由于仿真干酪具有低成本、生产过程简单等优点,其使用越来越广泛.以酶凝干酪素为主要原料,通过单因素和三因素二次回归正交组合试验优化块状仿真干酪制备工艺.确定其配方为:酶凝干酪素25.5%;乳化盐1.5%,其中磷酸氢二钠∶柠檬酸钠=1∶2；花生油17%；乳酸0.6%；食盐1.55%.采用试验优化出的配方生产仿真干酪,与市场上相似组成及功能性的产品相比,硬度降低,粘聚性增加,融化性显著增加,且具有明显的花生油香味.
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