A master’s thesis in the Department of Food Sciences, College of Agriculture, University of Basra discussed (Characterization of the antioxidant activity of wheat germ oil and its use in the manufacture of Monterrey cheese and the study of changes that occur during ripening). The phenolic content and concentration of vitamin E in it using HPLC device. The antioxidant activity of the oil was evaluated by estimating its ability to capture free radicals (DPPH) and estimating its reductive capacity on ferrous ion binding. The fatty acids in the oil were diagnosed using GC-MS technique. The oil was used in the manufacture of Monterrey cheese from the milk of cows, sheep and buffaloes, and the chemical content of the cheese was studied for a period of six weeks, during which the peroxide number and acidity during the ripening period were estimated, as well as the sensory evaluation of the cheese after the end of the ripening period. The study aimed to use the Iraqi wheat germ with a good content of oil, vitamin E and phenolic compounds as a natural antioxidant as an alternative to industrial antioxidants in the manufacture of Monterrey cheese. The study showed that the total content of phenolic compounds and vitamin E in wheat germ oil was 50 μg / ml and 310 mg / 100 ml, respectively. The ability of the oil to scavenge free radicals DPPH and its reductive capacity to bind the ferrous ion increased with the increase in the concentrations used, while the percentage of moisture decreased with the progression of periods. Ripening For all cheese models, the percentage of total solids, non-fat solids, protein, ash and fat increased with the progression of the ripening periods, and the percentage of surface acidity of the cheese samples increased with the progression of the ripening periods with a decrease in pH. Refineries have a greater degree of oil compared to the models to which oil has been added, for all storage periods and for the three types of milk. The study recommended the possibility of using wheat germ oil in the manufacture of other types of cheese as well as dairy products with a high percentage of fat such as butter and cream, conducting more studies on the possibility of using local wheat germ oil in the chemical industries, including cosmetics and pharmaceutical industries.