The use of heat and freeze-shocked starter in manufacture of Edam cheese from concentrated milk by ultrafiltration was investigated. Traditional and untreated UF Edam cheeses (control) were also manufactured. All cheeses were ripened for 3 months at 10+l^oC and 87% relative humidity. Cheese samples were analysed fresh and monthly for chemical and sensory analysis. The results showed that addition of heat and freeze-shocked starter did not affect the moisture, fat /DM, TN/DM and salt in moisture of UF Edam cheese. Cheeses treated with heat and freeze-shocked starter showed high ripening indices. On the other hand, cheese made from freeze-shocked starter had  acidity, soluble nitrogen, non protein nitrogen , amino acid nitrogen (as a percentage of total nitrogen) and total volatile fatty acids ratios higher than those of  control      With respect to free fatty acids, oleic acid (C18:1) was the highest in quality in all cheese samples. The total amount of short chain fatty acids was lower in untreated UF Edam cheese. The UF Edam cheese showed high amounts of short chain fatty acids which play an important role in the formation of cheese taste. Good quality UF Edam cheese could be obtained by adding 1% freeze-shocked starter to the UF cheese milk.