Corn germ protein is rich in albumin and globulin,and its amino acid composition is very close with egg white.By mixing a certain proportion of fresh milk with Corn germ protein,fresh cheese can be produced with the aroma of fresh vegetable oil.By analyzing the content of NSI cheese ripening process,the corn germ protein fresh cheese maturity is determined to be 12 days.HS-SPME combined with GC-MS method for the cheese ripening process of the analysis of volatile components is also identified.After HS-SPME/GC-MS analysis,matured corn germ protein cheese has 14.26%L-alanine ethyl ester,7.77%the Seventeenth acid and 7.60%2,3-butanedione,and ordinary fresh cream cheese has more flavor and better aroma of vegetable oil.Fresh cheese corn germ protein has only one bitterness content,which is only 3.63%,less than that of the ordinary fresh cheese.Add corn germ protein can therefore improve the flavor of fresh cheese and make fresh cheese to have more milky flavor and vegetable oil aroma.