本文通过对4 ℃、10 ℃、20 ℃条件下硬质干酪成熟90 d过程中干酪的成熟特性进行研究，通过测定干酪在成熟期间可溶性氮含量、微观结构改变情况、pH的值改变、游离脂肪酸含量的改变、风味物质种类和含量的变化、感官得分的变化分析表明：成熟温度的提高对干酪可溶性氮含量、游离脂肪酸含量、风味物质的种类和含量的增加都有显著的促进作用，其中10 ℃下经60 d成熟和20 ℃下经30 d成熟的干酪的可溶性氮含量、游离脂肪酸含量、风味物质种类已经等同于或者大于4 ℃下经90 d成熟的酪所具有的；而且提高成熟温度后，4 ℃成熟90 d的样品同10 ℃成熟60 d的样品以及20 ℃成熟30 d的样品微观结构相差不大。虽然20 ℃下也能在一定程度加速硬质干酪的成熟，但是会对风味和组织状态产生不良影响；所以可以将硬质干酪的成熟温度提高到10 ℃。

The mature characteristics of hard cheese ripening in 90 days separately at 4 ℃, 10 ℃, 20 ℃ were studied, and the change of soluble nitrogen content, microstructure, pH, free fatty acids, volatile compounds, sensory characteristics were investigated. The results demonstrated that the contents of soluble nitrogen, free fatty acids and volatile compounds were significantly increased by increasing temperature. Compared with hard cheese ripened at 4 ℃ for 90 days, the hard cheese ripened at 10 ℃ for 60 days and 20 ℃ for 30 days owned the same or more soluble nitrogen, free fatty acids and volatile compounds; furthermore, tiny difference of microstructures were found among the three conditions. Although 20 ℃ could accelerate hard cheese ripening to some extent, bad effects were found on volatile compounds and texture of the cheese. Therefore the best suitable temperature for elevating hard cheese ripening was 10 ℃.