Abstract:To develop a cheese product with comprehensive nutrition and improved taste,sea-buckthorn powder was added to cheese,and freeze-drying technology was employed to enhance product quality.Based on comprehensive sensory scores,single-factor experiments combined with response surface methodology were employed to optimize the addition levels of sea-buckthorn powder,maltodextrin,calcium lactate,and a composite gum （consisting of carrageenan,pectin,and locust bean gum）.The cheese was then freeze-dried,and the quality of the resulting freeze-dried sea-buckthorn cheese was analyzed.The results showed that the optimal formulation consisted of 11.23% sea-buckthorn powder,5.06% maltodextrin,0.23% calcium lactate,and 0.40% composite gum（the mass ratio of carrageenan,pectin,and locust bean gum was 1∶2∶1）.The freeze-dried seabuckthorn cheese produced with this formula achieved the highest sensory score of 91.32.The product exhibited a uniform texture,the characteristic aroma of cheese,and an integrated unique flavor of sea-buckthorn fruit.Quality analysis revealed that the moisture content of the freeze-dried sea-buckthorn cheese was 11.2 g/100 g,the fat content was 31.5 g/100 g,the hardness was 631.809 g,and the pH was 4.86.Headspace solidphase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS） analysis showed that the main volatile flavor compounds in the product were esters,with isoamyl isovalerate being the most abundant.The total colony count met the national food standard processed cheese and cheese products：GB 25192—2022（total colony count<1 000 CFU/g）,and the product was rich in lactic acid bacteria.