Cheese with good flavor and physical properties and production process thereof

A production process of cheese with good flavor and physical properties includes purification of raw milk, standardization, sterilization, fermentation, milk coagulation, cutting, heating, whey discharge, salting, curing and cheese reproduction. The process has the following characteristics: a continuous fermentation or intermittent semi-continuous fermentation process is employed; direct feedingof a fermentation agent is employed; after fermentation, the milk directly enters a milk coagulation pool for the milk coagulation; at least one milk coagulation pool is provided, and the capacity ofthe milk coagulation pool is larger than a discharge volume of fermented milk per hour; and the whey discharged from the whey discharge step is coagulated by citric acid and then added to a pressing step. The process adopts the continuous or semi-continuous fermentation, optimizes the fermentation process, controls the fermentation time by controlling the number of fermentation tanks or the flow rate of materials, and form