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In this study, pasteurized cow milk was used for Kaşar cheese processing. One lipase (Palatase M), one protease (Neutrase), and combination of both enzymes were added to milk which was processed into cheese. Three different enzymes with the levels (based on raw milk amount) of 0.0001% Palatese M. 0.004% Neutrase and 0.0001% Palatase M + 0.004% Neutrase were evaluated for physical and chemical properties at 2nd, 30th, 60th and 90th day of the ripening periods. Enzyme added cheese samples were compared with the Control-I (from fresh milk) and Control-II (from pasteurized and starter added) cheese samples. The 1% starter composed of Lactococcus lactis and Streptococcus cremoris (1:1) was added into the milk. Experiment was set up according to random block design with factorial arrangement, and the analysis were carried out in duplicate. Cheese yields of all the cheese samples produced with the enzyme addition were lower than the control groups. But, 0.0001% Palatase M(Mik-L) added with microencapsulation technique gave the higher cheese yield which is closer to the control groups. With the enzyme addition, dry-matter; fat, protein, salt, acidity, fat in dry-matter, salt in dry-matter and the ripening degree; with the ripening period dry-matter, fat, protein, ash, salt, acidity, salt in dry-matter and the ripening degree gave statistically (P<0.01) significant results. It was determined that the interaction of enzyme addition x ripened period had an significant influence on dry-matter, fat, protein, acidity, fat in dry-matter and ripening degree of the cheeses produced in this research (P<0.01). The best ripened condition was achieved by adding lipase+protease enzymes together into milk with direct technique (Di-L+P). The same ripened state in the cheeses was reached in 30-60 days ripened period with the direct incorporation of lipase + protease enzymes together (Di+L+P) or protease only (Di-P), but in 90 days in control groups containing no enzymes.