There is a unique cheese flavor. So that both milk flavor, also has a special taste. Milk free amino acids (components of proteins) small, and larger particles of milk protein, is more difficult to absorb. Lactic acid bacteria in order to survive, it is necessary to break down protein, to obtain the desired amino acids. On the cell wall of lactic acid bacteria on the existence of a protease, the protein can be broken down into peptides, and then the peptide into the phagocytic cells, with intracellular enzymes to the skin then the peptide is decomposed into amino acids. Then milk protein becomes solidified subtle cheese; peptides and amino acids easy to digest, absorb, improve the utilization of protein. Due to ferment milk fat, lipids are broken down, thus increasing the fatty acids, fatty acids in raw milk than twice as much, an increase in fatty acids in the mature cheese 6 times. Milk fat has always been fine digestible fat globules, also contains unsaturated fatty acids and lecithin, are beneficial to the cardiovascular, plus the role of lactic acid bacteria, its nutritional value better. The content of trace elements in milk has not changed during the fermentation process, but the fermentation increases the absorption rate of calcium and phosphorus