A new kind of cheese was produced by using peanut-milk partially replacing of milk, which had better flavor, enhanced healthy function and lower productive cost. Effects of four factors, including proportions of peanut and milk, adding amount of bacterial starter, concentration of calcium chloride and dosage of milk-clotting enzyme were studied with single factor experimental design and L9(34) orthogonal experimental design. The results showed that the best processing parameters were peanut-milk (10%), bacterial starter (0.03%), calcium chloride (0.08%) and milk-clotting enzyme (0.0025%).
