Abstract: In order to screen the fermentation bacteria and process optimization of Buffalo dairy cake,somelactic acid bacterias were isolated from naturally fermented buffalo whey and Yunnan whey samples. Lactobacillus rhamnosus RSF-1 was obtained by screening the ability of acid production,protein decomposition and fat decomposition. The pH of whey was reduced from 6.20 to below 3.60 by RSF-1 fermented at 37 ℃ for 48 h,and the whey free fatty acid was 110.34μmol /L,the degree of protein hydrolysis was 0.180. By comparing the preheating condition of raw milk,curd temperature,whey pH,adding times and other factors in the production process of dairy cake,the effect of dairy cake yield and chewiness was obtained. The Optimum process was that raw milk was heated to 90℃ and then cooled to 70 ℃,the fermented whey with pH 3.60 was added twice,the milk was kept at 70 ℃ and coagulated for 4min,then the whey was removed and put the curd grains into the model for pressing for 2 h. The yield of the process was as high as 32.500% and the dairy cake has fine texture,full of milk flavor,and can be reprocessed.

Key words: buffalo milk, dairy cake, orthogonal, lactic acid bacteria, process optimization