This study employed Qinghai yak milk and Caidamu red goji berries as primary raw materials,utili-zing single-factor experiments and an L9(34)orthogonal experimental design to optimize the processing parameters for semi-soft goji yak cheese.The findings demonstrated that an optimal formulation consisting of 0.30％rennet,5％goji berry pulp,6％sucrose,and 0.4％NaCl yielded a goji yak cheese characterized by a light red hue,a pronounced milky aroma,and the distinctive fruity fragrance of goji berries,with a smooth and fine texture.These results offer a novel methodological framework for the development of innovative yak cheese products.
维普
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