Deneme beyaz peynir örneklerine sirmo, kekik, nane ekstraktlan ve sirmonıuıu kendisi ilave edilmiştir. Üretilen peynir örnekleri 4 C'de 90 gün süreyle olgunlaştınlnııştır. Olgunlaşma süresince peynir örneklerinin proteoliz değerlerinde sürekli bir artış belirlenmiştir. En yüksek olgunlaşma derecesi % 19.984 ile nane aromalı peynir örneğinde, en düşük olgunlaşma derecesi ise % 16.1558 ile nane-kekik-sarmısak aromalı peynir örneğinde belirlenmiştir. Peynir örneklerine ait olgunlaşma dereceleri örnekler arasında ve olgunlaşma dönemleri arasında önemli farklılıklar göstermiştir (P

Garlic, thyme, mint were used as flavor extract, in addition to these garlic itself was added into cheese. Ripening degree in all cheese samples increased throughout the ripening period*. The highest ripening degree was found in mint flavored cheese sample as 19.984 %, the lowest ripening degree was found in garlic-mint-thyme flavored cheese sample as 16.158 %. Changes in ripening degrees of cheese samples were found significant between cheese samples and ripening periods (P<0.01). Soluble nitrogen in TCA and PTA was found higher in cheese samples having higher ripening degree while it was lower in cheese samples having lowest ripening degree. During the ripening period, the amounts of $\alpha and \beta$ -caseins of cheese samples decreased. However, the amounts of $\alpha_{sı}$ peptit,$\gamma$ -casein and other metabolites increased. The lowest breaking down of casein happened in garlic flavored cheese samples and thyme flavored cheese samples. The highest breaking down occurred in control cheese samples.