In mature cheese, the developement of flavor and texture is largely controlled by intricate biochemical reactions. In these reactions ,the proteins, lactose and fats inthe curd are degraded principally by the activities of starter cultures and their enzymes. The dairy researchers developed the enzyme modified cheese (EMC),which are defined as concentrated cheese flavor produced enzymaticaly from cheese of various ages and are used as an ingredient in processed food. An important objective of the present study was an  attempt to relate the sensory properties of EMC to the level of key flavor active ingredients. Enzyme modified cheese are natural flavor ingredients manufactured through the addition of a complement of proteolytic and lipolytic enzymes. In this study six different enzyme modified cheese slurry were prepared using two different cultures Lactococcus lactis subsp lactis and Lactococcus lactis subps cremoris (R704) or Lactobacillus casei (R82), lipase, proteases or bovine pepsin and compared with control one . The results of these trials showed that the using of lipase with bovine pepsin is better than using lipase with protease, Also using culture R82 gave  a better results than culture R704 depending on the chemical constituents and sensory point of view.