Chemical And Technological Studies on Blue Cheese\

This Work was divided into two main parts: the first part was planned to study the casein breakdown, fat,hydrolysis and flavour development in aseptic curd model inoculated with p.roqueforti strains. The scond part was devoted to study the effect of the most suitable p.roqueforti strains which were selected from the first part on the quality and ripening changes of Blue cheese made from recombined milk and using to different salting methods.