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Six formulations of an imitation cheese spread were prepared by mixing cheese flavoring, coloring, salt and buttermilk powder into a bland, light colored peanut paste. Three levels of flavoring (4, 6, and 8%) and two levels of salt (0.5 and 1.0%) were used. Hedonic responses of 200 Filipino consumers to the formulations were obtained. Results indicated that of the six formulations two (4% flavoring/l% salt and 6% flavoring/O.5% salt) were preferred. Compositional analysis, instrumental texture and color of the formulations and three commercial cheese spreads were determined. Compared to commercial cheese spreads, the peanut-based samples had higher protein and oil contents and lower moisture indicating a more nutritious, potentially shelfstable product.

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