摘要 : Processed cheese spread (PCS) was made in which water required for standardization of moisture content was substituted at 25, 50, 75 and 100% with sweet-cream buttermilk. Substitution with buttermilk had no significant effect on f... 展开 Processed cheese spread (PCS) was made in which water required for standardization of moisture content was substituted at 25, 50, 75 and 100% with sweet-cream buttermilk. Substitution with buttermilk had no significant effect on fat, protein, salt,acidity, pH, soluble nitrogen, penetration value, meltability and fat leakage properties of PCS. However, reduction in total volatile fatty acids content of experimental samples at elevated level of substitution was noted. Yield increased significantly with progressive substitution without any adverse effect on sensory properties. The 75% level of substitution was judged to be the best. 收起