Corn germ protein is a kind of high-quality protein,high nutritional value,the fresh cheese make with corn germ protein replacing part of milk,having good texture and flavor.This study investigated the addition of corn germ protein,fermentation agent dosage,CaCl2 adds amounts and ferment rennet addition of fresh cheese yield was influenced.By the response surface method to determine the optimum parameters for corn germ protein liquid additives for 4%,fermentation agent additives for 0.06 %,CaCl2 for 0.04%,ferment rennet additives in 0.04%.Fresh cheese produced high yield,fine texture,and fresh acidity.