Enzyme-modifi ed cheeses are concentrated cheese fl avors produced enzymatically from dairy substrates in order to provide an intense source of cheese fl avor with broad applications. Lighvan cheese is an Iranian traditional cheese with a pleasant taste and fl avor generated after ripening. Therefore, the objective of the present study was to use commercial enzymes to produce enzyme-modifi ed Lighvan cheese made from unripened and immature cheese. In this study, Neutrase (0.05%, 0.15%, and 0.2%) and Flavourzyme (0.05%, 0.1%, and 0.2%) were added to the base mixture. The resulting mixture was stored in an incubator for 24, 72, and 96 h to provide intense cheese fl avor. Sensory evaluations of all samples in terms of bitterness, fl avor, taste, and general acceptance were also carried out. The results of the sensory evaluations revealed no signifi cant difference between most of the samples in terms of bitterness, fl avor, taste, and general acceptance with respect to the incubation duration and the type and level of the commercial enzymes (p ≤ 0.05). However, the effect of the different concentrations of Flavourzyme on the cheese texture was signifi cant after 24, 72, and 96 h of incubation (p ≤ 0.05). In addition, the effects of the different concentrations of Neutrase on the cheese texture were signifi cant after 96 h of incubation (p ≤ 0.05). Finally, the effect of different concentrations of Flavourzyme on the general acceptance of the samples was signifi cant following 24, 72, and 96 h of incubation (p ≤ 0.05). In general, considering the fl avor, taste, texture and general acceptance scores of the enzyme-modifi ed Lighvan cheese samples, the best sample was the sample produced by using 0.1% Neutrase and 0.1% Flavourzyme mixture.

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