Technical Abstract: Production of chrome-free or wet white leather, predominantly for upholstery leather, is fast approaching that which has been traditionally tanned with chrome. Recycling of auto parts, specifically the car seats, is driving the momentum towards this type of leather. Wet white leathers are sometimes described as being flat, empty, weak and/or having a poor break and subsequently require more filling than conventional chrome-tanned wet blue. Large amounts of resins, polymers, and syntans are generally used in retanning of wet white leather. In recent studies, we addressed the problems of poor leather quality by utilizing fillers produced from enzymatically-modified waste proteins, specifically those proteins from the leather and dairy industry (low quality gelatins and caseins or whey). We demonstrated that these products did indeed fill the leather, were not removed during washing and while not affecting the mechanical properties, did significantly improve subjective properties, such as handle, fullness, break and color. In this present study, we applied enzymatically modified fillers to wet white leather and evaluated it to see if there was an improvement in the subjective properties. Products were prepared, characterized, and then applied to the wet white tanned stock. After treatment, the hides were retanned, colored, and fatliquored, mechanical properties were determined and subjective analysis was carried out. Scanning electron microscopy (SEM) was also carried out after treatment. As seen in previous studies, the mechanical properties of the treated wet white leather were not significantly different from controls, but there was an improvement in the subjective properties. The data from analysis of the crust will be presented along with microscopy images.