摘要：in this study, changes in ripening period and the effects of elevated ripening temperatures, addition of commercial lypolytic and/or proteolytic enzyme preparations, derived from Mucor miehei on Turkish White Pickled cheese properties was investigated. The physical, chemical and organoleptic properties of five experimental cheeses were analyzed on day 1., 15. 30., 45., 60. and 90 of storage. Control (K) and enzyme-treated cheeses (P: acid fungal protease 2g/100kg milk, L: fungal esterase lipase 1,5g/100 kg milk, L+P: acid fungal protease 0,75g/100kg milk + fungal esterase lipase 1g/100kg milk} were ripened at 4±1 oC and S cheese were ripened at 12±2 °C without adding enzymes. From the results, it was found that addition of enzyme to White cheese milk and elevated ripening temperature significantly had no effect on the major chemical compositions of the resultant cheeses (total solids, fat, salt, protein, titratable acidity), but caused significant increase in ripening index and total volatile fatty acids in compression to the control cheese (p<0,05). Statistical analysis showed that, the ripening period affected all of components (p<0,01). The effect of addition of enzyme and elevated ripening temperature on organoleptic properties of White cheese was found to be significant within first month of ripening and the effect of ripening period was also significant (p<0,01).
