الفهرس 
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Abstract
To increase the available hard currency in Egypt via decreasing of import and increase of export, 6 new types of processed cheese spread with fruits and vegetables were processed. The effect of additives at 10% & 20% (sweet potato, concentrated tomato juice, cape gooseberry, carrots, banana and pumpkin) on the quality of the final products were studied. For this reason, organoleptic characteristics, chemical composition and rheological properties were evaluated for fresh as well as after 1,2,3 months of storage at 5o c of processed cheese spread products filled into plastic containers (100 g). Ingredients used in cooking were: Ras cheese, skim milk powder, butter, kariesh cheese, emulsifying salts (sodium citrate & dioxide phosphate) and cheese preservative (potassium sorbate).
The obtained results revealed the following:
A- Chemical composition:
1- The changes due to type and due to storage are so small, that differences recorded for mean values may only numerical, e.g. not significant. The recorded variations are given regardless of significance.
2- For all processed cheese spread products cold-storage resulted in the decrease of moisture, with according increase of other nutrients (ash, Nacl, T. prot., fat, carbohydrates & T. calories ) as well as the acidity.
3- As noted before differences in mean values were mostly small for treatments as will be shown in the following (values H% between brackets recorded for the control :
Moisture 47.19 - 54.71%(46.07%) , ash 3.5 - 4.01% (4.18%), Nacl 3.98 - 4.54% (4.99%) , T.prot. 13.41 - 15.16% (16.47%) , fat 18.64 - 20.95% (23.25%) , carbohydrates 5.29 - 9.86% (5.04%) , acidity 1.09 - 1.28% (1.06%) and T.calories 243.68- 286.97 k cal./100 g (295.29 k cal/100 g).
4- Although difference between means were small processed cheese spread products could be arranged descendingly according to the nutrient of property level considered in the following :
Moisture: Carrot, pumpkin, cape gooseberry, banana, Concentrated tomato juice, sweet potato.
Ash: Concentrated tomato juice, pumpkin, carrot, banana, cape gooseberry, sweet potato.
Nacl: Concentrated tomato juice, carrot, banana, pumpkin, cape gooseberry, sweet potato.
T.protein: Concentrated tomato juice, cape gooseberry, carrot, pumpkin, banana, sweet potato.
Fat: Cape gooseberry, concentrated tomato juice, carrot, pumpkin, banana, sweet potato.
Carbohydrate: Sweet potato, banana, concentrated tomato juice, cape gooseberry, carrot, pumpkin.