摘要 : A characteristic cheese flavour was developed in coagulated curd with microbial enzymes and lactic acid bacteria during ripening at 30±1deg C. The ripened curd was converted into cheese spread and studied for sensory, biochemical ... 展开 A characteristic cheese flavour was developed in coagulated curd with microbial enzymes and lactic acid bacteria during ripening at 30±1deg C. The ripened curd was converted into cheese spread and studied for sensory, biochemical and microbiological changes during storage at 5±1deg C. Experimental cheese spread samples had normal sensory characteristics up to 30 days. Biochemical characteristics in terms of titratable acidity, pH, soluble nitrogen and free fatty acids (mEq/100 g fat) were 0.38%, 5.32%, 1.74% and 69.42, respectively after 40 days of storage, which changed significantly relative to the control. Standard plate counts did not change significantly, whereas yeast and mould and coliform counts changed significantly. The degree of proteolysis was evidenced by PAGE. 收起