Four Ras cheese treatments were made by heating cheese milk 1.5 % fat for 65, 70, 75 and 80 ^oC. Fresh samples of mentioned treatments were analyzed for moisture, fat, total nitrogen, salt and acidity. Analyzed for free amino acids and biogenic amines was carried out when fresh, and after 3 and 6 months. Total biogenic amines and free amino acids increased as ripening period progressed in all cheese treatments. Total biogenic amines of cheese made from 1.5% fat milk increased by raising the temperature of heat treatment up to 75 ^oC (T3). However,  the total free amino acids and biogenic amines of cheese made from 1.5% fat milk decreased by raising the temperature of heat treatments up to 80 ^oC (T4).