Abstract: Cheese were made with ultrafiltrated and microfiltrated milk. The influence of different heating time, mature temperature on the composition, proteolysis and texture of cheddar cheese were studied. The results show that yield increased due to the extended heating time. By measuring the pH 4.6 SN and 12% TCA soluble nitrogen, the proteolysis of the cheeses with elevating maturation temperature could accelerate. The texture was determined by TA-XT2.The differences of flexibility, cohesion, viscosity of ultrafiltrated milk cheese were not significant comparing with the control cheese. Flexibility of cheese texture, cohesion, viscosity are reduced and the difference was significant (P <0.05) while raising the ripening temperature, which was related to protein degree of hydrolysis under the same conditions. Combined with sensory evaluation, the cheese with higher ripening temperature have low flavor score due to bitter taste; meanwhile, the overall score of texture were lower possibly because lower hardness, poor chewiness.