The objective of the present study was to accelerate the ripening of the Egyptian hard

cheese (Ras) by addition of Goat milk ,lipase and protease enzyme .Ras cheese

treatments were manufactured as follows, C - Ras cheese manufactured from 100%

cow milk, T1- Ras cheese manufactured from 80% cow milk and 20% goat milk ,

T2- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated

with 0.005% protease enzyme , T3- Ras cheese manufactured from 80% cow milk

and 20% goat milk and treated with 0.01 % protease enzyme , T4- Ras cheese

manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase

enzyme , T5- Ras cheese manufactured from 80% cow milk and 20% goat milk and

treated with 0.04% lipase enzyme , chemical , sensory and texture profile analysis of

the cheese during 90 days of ripening period were evaluated . There were asignificant

increase in most chemical analysis and asignificant decrease in moisture content

between all treatments with ripening period progress. For sensory evaluation, total

score values showed a significant increase between all treatments with ripening

period progress, except for T5 (45 and 90 days) which showed anon significant

decrease in total score values especially after 45 days from ripening period, when

compared with T1 and T2 (fresh) and asignificant decrease when compared with

other treatments. The highest values were observed for total score values (T1 90

days), while the lowest values were observed for (T4 fresh), when compared with

other treatments.It could be concluded that, experimental fungi lipase (0.02%) and protease enzymes (0.01%) can be used in accelerate the ripening of Ras cheese manufactured from goat milk 20% and cow milk 80% with a typical flavor after 30 to 45 days of ripening period .