摘要：In this study, the proteolysis level and some chemical and organoleptic properties of Dil 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, phosphotungstic acid soluble nitrogen, penetrometer values and total sensory evaluation scores of samples were 50.383%, 21.619%, 42.530%, 1.825%, 3.611%, 0.653%, 5.197, 4.041%. 0.496%, 12.446%. 0.229%, 0.267%, 0.096%, 7.685 mm and 19.750 respectively. The results indicated that Dil cheeses classed as unripened cheeses weren’t in a standard quality and proteolysis levels in some of them were close to that of ripened ones.
