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Proteolysis in Cheddar cheese, caused by various proteolytic enzymes present in cheese system, results in production of the smaller peptides. The current research was conducted to study the effect of heating temperature (72°C, 75°C, 78°C/15 second) and level of salting (1%, 1.5%, 2%) on proteolysis in Cheddar cheese during ripening. The extent of proteolysis was measured quantitatively by soluble protein content and qualitatively by the urea-PAGE throughout the four months of ripening. During ripening, an increase was found in the soluble protein content. The urea-PAGE had shown the degradation of β--casein and s1-casein to smaller fraction of γ-caseins and proteose-peptones. The highest soluble protein content (21.74 %w/w) was found in sample with 75°C/15 second heat treatment and 2% salt content at the 4 th month of ripening. The effect of heat treatment and level of salting was not reflected in urea-PAGE, but it had shown the clear picture of degradation of native caseins to peptides during ripening.

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