الفهرس 
Introduction
Total Nitrogen cotentOnly 14 pages are availabe for public view
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Abstract
Addition of liplytic, proteolytic enzymes and the mixtures of either low or high concentration, wich was extracted from animal or microbial sources, to the curd of romicheese, almost had no effect on major chemical composition such as moisture % salt %, %fat% and tn% during ripening period.