Temperature effects were studied in this research. two temperatures of11°C and 17C were considered and the changes in curd characteristics during ripening in 11% brine have been evaluated .The results showed that the samples kept at 17°C contained higher non-protein nitrogen (N.P.N) and soluble nitrogen (S.N. as compar’d with that of the samoles kept at 11°C The changes in samples weight indicated 13 percent reduction in the weight of cheese ripened at 17°C and an increasing of 10 percent at 11°C . This weights changes were due to the protein hydration abilities at different temperatures.
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