The chemical, biochemical and sensory properties during storage of Civil cheeses made from skim milk were monitored at the first, 30th, 60th, 120th, and 180th day. The pH values of skim milks were adjusted to 5.45, 5.40, 5.35, 5.30, and 5.25 by resting them for an appropriate time prior to rennet addition. All cheese samples were analyzed for pH, dry matter, salt, ash, total nitrogen, soluble nitrogen, ripening index, alpha(s)- and beta-casein degradation, flavor, body and texture, and appearance and color. The cheeses made from skim milks with a pH of 5.45 and 5.40 had higher pH, salt in moisture, ash, soluble nitrogen, ripening index, and degradation of alpha(s)- and beta-casein than the cheeses made from milks adjusted to low pH before rennet addition. The cheese samples made from skim milks with a pH of 5.35 and 5.30 had higher sensory scores and lower casein degradation throughout storage. (C) 2002 Elsevier Science Ltd. All rights reserved.