Yak milk from the Qinghai-Tibet Plateau was used as the raw material for creating a new variety of yak milk cheese. The fermentation process of Edam yak hard cheese was optimized by orthogonal test with the fermenting agent addition, pre-acidification pH, dipping temperature, and salting concentration as test factors, and scanning electron microscopy and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used. During the maturation, the microstructural and flavor changes of Edam yak hard cheese were investigated. The experimental results showed that the optimal process for Edam yak hard cheese was starter addition of 0.006%, pH 5.6, maceration temperature of 45 ℃, and salting concentration of 12%; scanning electron microscopy results showed that the protein mesh structure gradually decomposed, and the fat. The globules hydrolyzed, the protein system became loose, and the hardness decreased as the ripening time increased; the SPME-GC-MS analysis revealed that a total of 75 volatile flavor components, including acids, alcohols, ketones, esters, aldehydes, and other compounds, were detected in Edam yak hard cheese at different ripening stages (0, 20, 40, 60,and 80 d), and the key flavor This research establishes a theoretical foundation for the further development of Edam yak hard cheese.
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