Abstract: The present disclosure relates to the field of biotechnology, in particular, to a Monascus purpureus and use thereof. The present disclosure provides a Monascus purpureus under the accession number of CGMCC No. 18564. The cheese prepared by the Monascus purpureus provided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.

Abstract: The present disclosure relates to the field of biotechnology, in particular, to a Monascus purpureus and use thereof. The present disclosure provides a Monascus purpureus under the accession number of CGMCC No. 18564. The cheese prepared by the Monascus purpureus provided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.

Abstract: A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.