The study was made to determine effects ol pasteurization to milk and various scalding temperatures applied to curd on the quality characteristics of Urfa cheese. For this purpose two different curds were produced using raw and pasteurized cow's milk. And then each group was treated with different scalding process; not scalding, scalding at 65 °C for 5 minutes and scalding at 75 °C for 5 minutes. Thus six different group cheeses were produced. Scalding process applied to curd reduced fat content in dry matter of cheeses produced from raw milk considerably on the first day. It was determined that every temperatures in scalding process applied to curd which was produced from pasteurized milk caused decreasing moisture content on the 1^th, 15^th, 60^th and 90^th days and increasing protein ratio on the 15^th and 90^th days. Scalding at 75 °C caused decreasing salt content in dry matter on ihe first day. Scalding process reduced Staph, aures count on the 30^th and 60^th days, mould and yeast count on the 90^th day of curds produced from raw milk and yeast-mould on the 1^st day, co-liform bacteria on the 15^th, 30^th and 60^th days of curds produced from pasteurized milk. It was determined that heating process at 75 ºC to curd produced from raw milk had important effect on apperance on the 30^th day. It was concluded that use of pasteurized milk and scalding treatment of curd at 75 ºC should be used in order to protect public health and slan-dardize production of Urfa cheese.