الفهرس 
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Abstract
The ripening of cheese is a very complicated.Icrobiological chemical and physical occurence. Nevertheless, many questions concerning the ro^e of the microorganisms involved have been answered due to the development of the aseptic cheesemaking tecJruoiques (Chapman, et» al. 1966; Le bars* et. al. 1975 and Kleter, 1975) which constitute a valuable tool for studying separately the various factors involved in the ripening process*
One of the major contributions of the experiments aseptic curd was to show that it is the action of
released from dead cells of the lactic acid bacteria which promotes protein breakdown and flavour development in the cheese rather than the metabolism
•ff viable cells* It was also shown that a considerable acceleration of the ripening process can be obtained
the direct addition of lactic acid bacterial »s to the cheese curd (Gripon et. a^., 1977 and
Soda e£. a^. 1931)«
It is therefore essential to have detailed information spuing the different hydrolytic enzyme systems In the lactic acid bacteria for a better