الفهرس 
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Abstract
This work was undertaken to study proteolysis and lipolysis during the ripening of Stilton cheese which is one of the main 4 sub-classes of blue cheeses. The experimental cheeses were made from two types of milk, fresh milk (cheese A) and 24h old milk (cheese B). curd samples were analyzed after renneting and 2.8.24 and 72h of manufacture. Cheese samples were analyzed after 4, 20.28.45.55 and 70 d of ripening; commercial samples of Stilton and Danablu were included for comparison.
The moisture content of the cheeses decreased progressively during ripening. There were slight inter-varietal differences in moisture content compared to other types of blue cheese, procedure,rate of acid development and salting methods (Kosikowski,1977). The salt content, which ranged from 2.3 to 2.5% in the 4d cheeses, and increased slightly to 2.7-2.9 % in the 70d cheeses, was uniform throughout the cheese wheels. The fat and nitrogen contents followed similar trends as the salt content during ripening presumably due to the loss of moisture and the concomitant increase in total solids.