The quality criteria of Tulum cheese produced from cow's milk and preserved by the activation of the lactoperoxidase system (LP-s) were investigated during the 90-d ripening period. Samples of milk containing 20:20 ppm (C), 60:60 ppm (D), and 0:0 ppm (B) SCN:H2O2 were stored at 25°C for 8 hr. As a control (A), one portion of the milk without SCN:H2O2 was stored at 4°C for 8 hr. Total dry matter, fat, salt, total nitrogen (TA), water-soluble nitrogen (WSN), titratable acidity (% L.A), pH, ripening index, volatile fatty acids, tyrosine, acid value, free fatty acids, total bacteria, and coliform bacteria contents were determined after 1, 30, 60, and 90 d of storage. The effect of the treatments on titratable acidity, tyrosine, volatile fatty acid, acid value, free fatty acids, total and coliform bacteria was statistically significant. LP-s treatment did not affect fat, dry matter, total nitrogen water-soluble nitrogen contents of cheese. Practical applications The raw milk preserved by adding 20:20 ppm SCN:H2O2 was suitable for producing Tulum cheeses based on the technological processes and quality characteristics of the product, and was concluded that milk with 60:60 ppm SCN:H2O2 can also be used for the production of this kind of cheese.