الفهرس 
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Abstract
Technological & chemical studies on Roquefort cheese. Roquefort cheese is usually made from raw sheep’s milk in France which contains higher total solids and short chain fatty acids. In different countries in the world, blue cheese is made from pasteurized cow’s or goat’s milk or their mixture. Many countries manufacture blue cheese using cow’s milk, buffaloes one or their mixture because of the shortage of goats’ milk and sheep’s one. The unique flavor of blue cheese is due mainly to the short chain fatty acids and methyl ketenes. and their various compounds. Some of the recent researches try to accelelevel the flavor compounds development in the Roquefort cheese at an early stage of ripening as possible. Therefore the present study was devoted to investigate the possibility of producing flavor compounds by adding 3 types of lipolytic enzymes at two levels which were ( capalase ”K” Italase ”C” & Piccantase ”A”). However this study was conducted in two main parts : Part I: Effect of using some lipolytic enzymes on some chemical properties & organoleptic properties of Roquefort cheese during ripening period. I.a) The chemical properties : Titratable acidity, PH-value, moisture content, fat content, salt content total protein.