الفهرس 
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Abstract
The work was aimed to study the effect of the water content of cheese on the rate of cheese maturation. Protein breakdown by chymosin and by indigenous and/or added plasmin, either separately or in combination with intact or lysed cells of the Lactococcal Strain Lactococcus Lactis Subsp. Cremoris E8 (Prt+ variant), was studied at various physico-chemical conditions in analogues of cheese developed at the Wageningen University Youssef,1992) . These enable to study the effect of separate or combined proteolytic agents on proteolysis under standardized conditions which simulate as closely as possible the conditions that may prevail in a normal ripening cheese.