Abstract: Taxifolin is a kind of flavanonol，also known as taxifolin. Because of its strong biological function and health care ability，it is considered novel food（ NF） by the European Food Safety Authority（ EFSA）. To verify the effect of various components and processing on the antioxidant activity of citicin in dairy products，the antioxidant properties of taxifolin in low-fat cheese were evaluated and anythsised through response surface. The results showed that there were no significances in the amount of rennet for antioxidant properties of taxifolin between DPPH free radical-scavenging activity and cupric-reducing antioxidant capacity，and there were significant in the pH，the curd temperature and amount of CaCl2 of low-fat cheese for antioxidant properties of taxifolin. Moreover，there were interaction between the curd temperature and amount of CaCl2，the pH and the curd temperature.