The impact of some flavouring agents to formulation ingredients on the quality of white cheese spread was studied. Seven treatments were made by adding of astmobli, Cheddar cheese, Ras cheese, cream and mixture of Cheddar cheese and cream tastes to cheese blends at 0.03%, whereas green pepper (Capsicum annum) at 0.02%. The resultant cheese was stored for 8 weeks at 5 or for 4 weeks at 25°C. The obtained results showed that adding the mentioned additives to cheese blends had no clear effect on pH, total solids, fat, salt, total nitrogen, water soluble nitrogen contents and total viable bacterial count and mould and yeast numbers of fresh white cheese spread and during storage period, whereas adding different flavourings increased TVFA values of cheese. Adding of cream or mixture of Cheddar cheese and cream tastes to formulation ingredients improved the organoleptic properties of white cheese spread. Keywords: Flavoring agents-White cheese spread Recently, many cheese production laboratories in Egypt especially in Damietta Governorate are producing white soft cheese spread and called it Kerry cheese. The popularity of white soft cheese spread can be attributed to delicious taste, white color and easily spreadable. The objective of this study was to develop new acceptable flavours of soft cheese spread to meet the demands of consumers. MATERIALS AND METHODS Materials: Quark cheese used in the ingredient blends was prepared from skim milk concentrates by reconstituting, then added 10% palm oil, then homogenized at 50 bars, then added citric acid and rennet at pH 5.2. Ras cheese (2-3 months) was obtained from private Ras cheese production laboratory in Domiatta Governorate. Precooked cheese was the residual of previous processed cheese blend. Three months old Cheddar cheese was imported from Newzeland by El_Amreity Company, Alobour city, Egypt. The chemical composition of quark, Ras cheese, Cheddar cheese and precooked cheese was indicated in Table (1). The emulsifying salts used were Egy Phos S20, Egy Phos SCC and Egy Phos B3 emulsifier (consists of sodium monophosphate, sodium diphosphate, sodium polyphosphate and sodium orthophosphate) which obtained from The Egyptian Company for Dairy Products and Food Additives, 10th of Ramadan city, Egypt and CR 15 emulsifier (consists of sodium polyphosphate and sodium triphosphate) which obtained from Magic Line Company, Mansoura City, Dakahlia Governorate, Egypt. Other ingredients were whey powder (imported from USA and packaged by Misr Food Additives Company, Badr City, Egypt), butter oil (imported from France by Flecgard, S.A., Importer, Arab Trading Company), Cocoa butter substitute (imported from Premium Vegetable Oils Company, Kuala Lumpur, Malaysia), skim milk powder (low heatspry dried-ADPI Extra Grade, imported from Germany by El_Amreity Company, Alobour city, Egypt) and potassium sorbate (Pharmacentical Company, Pfizer). Various flavourings (astmboli, green pepper, Cheddar cheese, Ras cheese and cream) were purchased from Delta aromatic International Company, Giza, E...
