## 1 Introduction  
Flavor and texture of a food are critical factors in both product evaluation and consumer acceptability. For decades, cheese consumption was stagnating in China. The sensory characteristics of cheese seem to be the main obstacles. Because cheese, like yoghurt, is a non-traditional food brought from the West into China, many consumers do not like this food due to its strong flavor. However, yoghurt has been very successful in achieving high acceptability and high output in China. In 2005, over 500,000 tons of yoghurt were produced [1], while, the cheese consumption in 2006 was only 20,000 tons, of which 90% were imported [2], mainly as materials for pizza processing and production of processed cheese. The dietary culture and preferences of the Chinese are significantly different from those of Western people [3], so the major focus of cheese development in China should be focused on the short ripened, high value and well accepted soft or semi-soft cheeses [1]. The flavors of \"sour\" and \"milky\" with \"slimy\" and \"moist\" textures appeared to be drivers of liking for most Chinese youth, while the flavors of \"bitter\", \"salty\" and \"free fatty acid\" with \"firmness\" texture were drivers of disliking [3]. Lactose, protein and lipid catabolism are the main sources of aroma compounds in cheese. These pathways are activated by endogenous enzymes in milk, coagulating enzymes, and microbial enzymes used to manufacture or ripen cheese [4]. Among these factors, starter organisms play an important role, and can be used as an approach to improve or control the sensory quality. Starter organisms can contribute to proteolysis, and hence texture and flavor development [5]. Most studies were concentrated on the effect of selected starter cultures, e.g., the use of adjunct cultures [6] and exopolysaccharide (EPS)-producing starters [7]. Furthermore, many culture companies now provide lactic acid starter cultures that have been specially designed for the manufacture of different fermented milk products [8]. EPS produced by starter cultures are heteropolsaccharides. [PERSON] _et al._[9] found that EPS-producing _Streptococcus thermophilus_ could increase moisture retention in low-fat Mozzarella cheese. EPS were responsible for the water-binding properties of this bacterium in cheese [10]. It was also confirmed that encapsulated and ropy EPS-producing _S. thermophilus_ strains can be utilized to increase the moisture level of cheese. However, only the encapsulated EPS can improve these properties without adversely affecting whey viscosity [11; 12]. Some other EPS-producing strains, for example _Lactococcus lactis_ ssp. _cremoris_ also could contribute to the modification of cheese texture, microstructure [13] and melting properties [14]. These and similar researches devoted their efforts to low fat cheeses because such cheeses tend to become tough, rubbery, and have poor stretching properties [15]. Similar deficiencies exist in the cheeses produced from reconstituted milk powder (CRMP). According to [PERSON] _et al._[16], the experimental processed cheeses (made from Cheddar cheese and a cheese base produced from reconstituted dried skim milk) were markedly firmer than control cheeses (made from Cheddar cheese without cheese base). However, reconstituted dried milk has found applications in some soft cheese varieties. [PERSON] and coworkers introduced a soft smear cheese made from reconstituted skim milk powder using microorganisms to control the production [17; 18]. As far as we known, no research has been devoted to the application of EPS-producing starter culturesin CRMP, although these cultures have been widely used in the production of yoghurt from reconstituted milk powder [19, 20]. Because of the economic importance and recent practice of producing reconstituted milk cheeses, this research was focused on the identification of volatile compounds that contribute to the flavor and aroma in CRMP. Additionally, the effect of EPS on overall flavor and texture of this cheese was considered. _S.