Domiati cheese manufactured from milk treated withpancreatic extract (1 ml contains 6000 Lipolytic unit and1800 proteolytic unit) levels of 5, 7.5 and 10 ml/lO kgmilk revealed the flowing points:Addition of 7.5 ml pancreatic extract was found tobe the most suitable concentration for accelerating cheesepickling in 30 days as evaluated by SN/TN, NPN/TN ratios,soluble tyrosine and soluble tryptophan as ripening indicesduring a period of 120 days.The electrophoretic pattern showed that the breakdownof proteins during ripening was higher in cheese treatedwith pancreatic extract untreated one.Quantitative changes in the free amino and free fattyacids during ripening of treated cheese were clear asaffected with the proteolytic and lipolytic enzymes existingin the pancreatic extract.The organoleptic properties of treated cheese (7.5ml/l0 kg milk) were acceptable in quality at 30 days thanthe treated cheese without detecting any defects in flavor till the end of the ripening period.