摘要：This study was carried out to determine the effects of H2O2 addition, although not permitted officially in Turkey, on the chemical quality of cheese made from this H2O2 added milk. For this purpose white cheese produced from a) raw milk, b) LTLT pasteurized milk, c) milk to which 0.05% H2O2 was added and kept at 30 oC for 8 hours before being used and d) same milk as in section “c” was heat treated at 55 oC for 10 minutes. Cheese samples (fresh and 15; 30; 60; 90 and 120 days old) we taken and analysed to determine the chemical qualities. Different treatments applied to cheese milk had effected pH, titration acidity, protein and ripening index of cheese (p<0.01). Fat, dry matter and lactose values effected p<0.05 level. Yield values of white cheeses were effected from the milk treatments (p<0.05). The lowest value was obtained with raw milk cheese and the other cheeses had similar yield values to each other. Ripening periods of white cheeses effected all the chemical qualities.
