الفهرس 
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Abstract
The phenomena, of cheese ripening is one of the most curious and complicated technique and also of economical importance to the cheese manufacturer. To form cheese of optimum organoleptic properties, it necessitates the pro¬per control on the ripening procedure, together with thd cheese making procedure. Nowadays, it is an economical need to accelerate the cheese ripening by any technical meaning and in the maintime to standardize the ripening procedure, and so, to result in a uniform chemical, physi¬cal and organoleptic cheese properties. The main factor that affects the cheese ripening after making is the micro-flora usually added to the cheese during its manufacturing to control the type of ripening procedure. The flora in¬volved acts through their secretion of different enzymes groups specific for the breakdown of the different cheese components, specially that specific for the breakdown of proteins. The enzymes peptidases secreted by the specific lacto bacteria are well known to play a great role in that respect. It is the interest of the present investigation to evaluate specifications of the enzymes peptidases group~ ing usually involved in the cheese ripening by some Lacto-bacilli. Comparative study for three different Lactobaci-llus strains concerning their peptiflases specifications,