Abstract: The relationships between Proteolysis and soluble
calcium levels with hardness of cheese texture were investigated in
Iranian UF white cheese during 90 d ripening. Cheeses were sampled
in interior and exterior. Results showed that levels of proteolysis,
soluble calcium and hardness of cheese texture changed significantly
(p< 0.05) over ripening. Levels of proteolysis and hardness were
significantly (p< 0.05) different in interior and exterior zones of
cheeses. External zones of cheeses became softer and had higher
levels of proteolysis compared to internal zones during ripening. The
highest correlation coefficient (r2= 0.979; p