为制备具有较高出品率的绿豆粉山羊奶干酪，在发酵剂添加量、CaCl2添加量、凝乳酶添加量、绿豆粉添加量4个单因素的基础上，选用二次通用旋转组合设计试验优化制备绿豆粉山羊奶干酪的工艺条件，并运用差示量热扫描(DSC)及傅里叶红外(FTIR)对制备出的绿豆粉山羊奶干酪中蛋白质结构进行了研究。结果表明，在发酵剂添加量1.000%(质量分数)、CaCl2添加量0.035%(质量分数)、凝乳酶添加量0.045%(质量分数)、绿豆粉添加量0.900%(质量分数)条件下制备的绿豆粉山羊奶干酪的出品率可达9.640%，均与模型预测值相符。对绿豆粉山羊奶干酪进行差示量热扫描(DSC)及傅里叶红外(FTIR)的测定结果表明，向山羊奶中添加绿豆粉制成的干酪出品率较高、热稳定性好。

High yield mung bean powder goat milk cheese was optimized by the combination of single factor experiments and response surface methodology. A second-order rotation combination design was conducted using the content of starter, CaCl2, rennet, mung bean powder as the independent variables. And the protein structure of the mung bean powder goat milk cheese was studied by differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR). Results indicated that the highest cheddar cheese yield of 9.640% was achieved when the extraction was carried out with mung bean powder of 0.900%, rennet 0.045%, CaCl2 0.035% and tarter of 1.000%, which was consistence with the model predicted value. DSC and FTIR of mung bean powder goat milk cheese tests showed that moderate protein hydrolysis mung bean powder goat milk cheese has a higher yield and a good thermal stability.