The effect of adding proteolytic enzymes associated with somatic cells (SC) from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4, respectively), before pasteurization, compared with control without SC addition (T1). Coagulation time, yield, protein & fat recovery and chemical composition analysis of Gouda cheese treatments were slightly affected by addition of SC. A highly significant (p<0.01) increase were observed for proteolysis and lipolysis during ripening by adding SC as indicated by ripening indices (SN, SN/TN, soluble tyrosine & tryptophane and TVFA). Firminess values indicated that all cheese treatments with SC showed more desirable texture along ripening (p<0.05). Also, SDSpolyacrylamide gel electrophoratic patterns and sensory quality confirmed that proteolytic enzymes of SC were contributed directly to proteolysis of protein in cheese treatments (T4 followed by T3), which ripened within 60 days and enhanced the cheese quality.