摘要：In this study, the proteolysis level and some chemical and organoleptic properties of Kaşar cheeses in Ankara market were determined. Total solid, fat, fat-in-dry matter, salt, salt-in-dry-matter, titratable acidity, pH, total nitrogen, water soluble nitrogen, ripening index, non-protein nitrogen, proteose peptone nitrogen phosphotungistic acid soluble nitrogen, penetrometer values and total sensory evaluation scores of samples were 56.129%, 24.875%, 44.163%, 2.728%, 4.860%, 0.773%, 5.210%, 4.174%, 0.523%,12.483%, 0.280%, 0.243%, 0.117%, 3.825 mm and 35.960, respectively. The results indicated that Kaşar cheeses classed as ripened cheese were different properties and proteolysis levels in some of them were close to that of unripened ones.
