The processing conditions of Holland round cheese, Xin-Kaihe ginseng and milk as raw material, were studied, and the optimal formula was determined by single factors and orthogonal tests. The results were as follows:0.05%Xin-Kaihe ginseng powder was added into milk with 0.02%CaCl 2, 3%starter culture and 0.004%rennin (60 000 U/g).The cheese was healthy and good taste.%以新开河人参、新鲜牛乳为主要原料，通过单因素试验和正交试验确定了新开河人参荷兰圆形干酪的最佳配方。试验结果表明，产品的最佳配方为：在鲜乳中添加0.05%的新开河人参粉、0.02%的氯化钙、3%的发酵剂、0.004%的凝乳酶（效价6万U/g）。研制的干酪质地细腻、风味独特，具有一定的保健作用。
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机译：干酪根生物大分子在干酪根的形态特征成分：生物量和化石燃料之间关系的关键（morfologisch Gacarakteriseerde Componenten van Kerogeen中的Resistente Biomacromoleculen：Een sleutel tot de Relatie Tussen Biomassa en Fossiele Brandstoffen）
