In this study, the effect of lipase on chemical and sensory properties of Kasar cheese was investigated. Prior to rennet addition an enzyme preparation (5 or 15 ml) was added to 100(-1) l cheese milk. Chemical and sensory properties (except for the first day) were determined in all cheese samples at days 0, 15, 30, 60 and 90 of storage. Statistical analysis showed that there were no significant differences between the samples produced by using lipase and the control. The titratable acidity, fat, total nitrogen, water soluble nitrogen, total volatile fatty acid contents and acid degree values in Kasar cheeses made from pasteurized milk, including lipase, were increased during ripening.