Milk cake is one of the traditional dairy products in Yunnan. It is made from fermented whey water as a curd, and its lactic acid bacteria are rich in resources. However, in these studies, the milk cake is generally made from goat milk. The natural environment and climate of different regions and different raw milk and processing techniques have caused differences in lactic acid bacteria in different milk cakes, and there are many excellent probiotic characteristics and production. Characteristic strains. Wu Shaoxiong and other studies have shown that the lactic acid bacteria in the milk cakes in the Sani area of ​​Yunnan are rich in resources, and 46 strains of Lactobacillus and 27 strains of Lactococcus are isolated and identified, and strains with excellent fermentation characteristics are screened. Therefore, exploring the excellent lactic acid bacteria in Dehong water milk cake can help enrich the fermentation strain of dairy industry. The separation and identification of lactic acid bacteria mostly adopt traditional microbial separation, culture and identification methods. This method is time-consuming, labor-intensive, and the identification results are unstable. The 16SrRNA gene sequence analysis technology combined with the traditional culture method makes the experimental results more scientific and convincing. These two methods have been successfully reported in the diversity analysis of traditional fermented lactic acid bacteria. The research shows that the lactic acid bacteria in dairy products have excellent production performance such as acid production and fragrant production. Among them, Xu Chengyong and other excellent lactic acid bacteria strains are screened by acidity. The acid production of lactic acid bacteria is the key to the production of high-quality yoghurt. Li Yanhua and others have screened the lactic acid strains with excellent fermentation characteristics by analyzing the flavor components of fermented milk. Acetaldehyde and diacetyl are the main ingredients that make up the flavor of yogurt, making the yogurt taste unique. 
