The main raw material for making cheese is milk, which is recognized as a nutritional product. It takes about 10kg of milk to make 1kg of cheese. Therefore, cheese is also called "milk gold". In addition to high-quality protein, cheese also contains trace mineral elements such as sugars, organic acids, calcium, phosphorus, sodium, potassium, and magnesium, iron, zinc, fat-soluble vitamin A, carotene, and water-soluble vitamins B1, B2, and B6. , B12, niacin, pantothenic acid, biotin and other nutrients (Table 1), these substances have many important physiological functions. The protein content in cheese is generally between 3% and 40%. Each 100g of soft cheese can provide 35% to 40% of an adult's daily protein requirement, while each 100g of hard cheese can provide 50% to 60%. Since whey (which contains whey protein with a high physiological potency) needs to be removed during cheese making, the biological value of cheese is lower than that of whole milk protein, but higher than that of pure casein. In some new processes such as ultrafiltration technology to produce cheese, whey can not be discharged, which improves the protein nutritional value of cheese. In addition, Maillard reaction does not occur during cheese production, so the essential amino acids in cheese can be maintained at 91% to 97% of the original milk content. Making cheese requires the fermentation of microorganisms. Under the decomposition of chymosin and protease in microorganisms, the protein forms small molecular substances such as amino acids, peptides, protein, peptone, etc., so it is easy to digest, and its protein digestibility reaches 96% to 98%. %. Others reported that during the maturation stage of cheese, casein in milk gradually degrades into peptides and amino acids. Some amino acids can undergo further degradation reactions under the catalysis of bacterial decarboxylase. Gamma-aminobutyric acid is derived from the decarboxylation of glutamic acid, so many cheeses contain gamma-GABA. γ-GABA is a functional factor that can lower blood pressure, anticonvulsant, analgesic, improve brain function, stabilize the mind, promote long-term memory, activate kidney function, and activate liver function. Fat not only gives cheese a good flavor and delicate taste, but also provides part of the energy needed by the human body, with a digestibility of 88% to 94% in the body. In addition, the cholesterol content related to fat content is also lower in cheese, usually 0~100mg/100kg. During cheese production, most of the lactose is excreted with whey, and the rest is turned into lactic acid through fermentation. Therefore, cheese is one of the nutritional foods available for patients with lactose intolerance and diabetes