Abstract: As a traditional Chinese dairy product with a long history, Mongolian cheese has rich nutrients and a unique flavor, which is of great significance in the development history of dairy products in our country. The industrialized production of Mongolian cheese will promote the economic development of Inner Mongolia. Therefore, it is urgently needed to optimize the production process of Mongolian cheese, improve its palatability, and solve the problem of excessively monotonous product form. This paper mainly reviews the nutritional value and functional characteristics of traditional Mongolian cheese, discusses the current problems of its flavor and storage, proposes possible solutions to these problems, and puts forward some ideas for the development of new functional Mongolian cheese products in the future. We expect this review to provide a reference for the research and industrial production of Mongolian cheese.

Key words: Mongolian cheese; flavor; storage; functional properties

摘要： 蒙古奶酪作为中国传统乳制品历史悠久、营养丰富、风味独特，在我国乳制品的发展历史上具有重要意义。为实现蒙古奶酪的工业化生产，推动内蒙古地区经济发展，急需对蒙古奶酪生产工艺流程进行优化，提升其适口性，并解决产品形式过于单一的问题。本文综述传统蒙古奶酪的营养价值和功能特性，目前风味和贮藏方面存在的问题及改进方法，并对未来功能性蒙古奶酪新产品的开发提供思路，以期为蒙古奶酪的工业生产与产品研发提供参考。

关键词: 蒙古奶酪；风味；贮藏；功能特性