Traditional Hurood is one of the representatives of fermented food in China, which has been inherited by countless nomadic peoples. Until today, most of the Hurood on the market are produced by small workshops, and many kinds of Hurood have not been developed. Consumers' cognition of Hurood is still relatively small, because most people are not easy to accept its special taste, which is also one of the important reasons for the low growth of Hurood sales year by year. Secondly, the microbe of the products produced by small workshops is generally in the home and environment, resulting in a more general flavor and texture state. This experiment uses auxiliary mixed strains to ferment traditional Hurood, and improves sensory quality and flavor of products through single factor and orthogonal test. Therefore, it is very important to select dominant lactic acid bacteria to ferment traditional Hurood. This study aims to further explore the influence of lactic acid bacteria starter culture on traditional Hurood and provide reference value for the processing and development of traditional dairy products.