الفهرس 
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Abstract
despite the great scientific efforts carried out over the last 30years on various small factories from raw cow’s milk or mixed with buffalo’s milk under variable processing ripening conditions.
generally,the ripening process is a very slow and complex process difficult to predict.Ras cheese is normally ripened for a period of 4 to 6 months.therefore,this study was carried out with the objective of reducing the ripening process using different stains of non-starter lactic acid bacteria.the obtained results were discussed under the following topics.
1-Assessment of marketable ras cheese.
2-The use of lactococcus lactis subsp lactis in the acceleration of ras cheese ripening
3-The use of streptococcus thermophilus [S3855]in the acceleration of ras cheese ripening.
4-The use of lactobacillus casei in the acceleration of ras cheese ripening.