Guava cheese was prepared form the fruit of each variety under both with and without use of milk powder. Storage stability studies of guava cheese was conducted for a period of 150 days at ambient temperature (30o c + 2, 90% RH).200g of each Product formulation were cut in to Small pieces and wrapped with butter paper packed in different packaging material viz. plastic container, glass Container, aluminum foil bag and polyether bag, At 30 day intervals, sample were take in triplicate and analyzed for acidity, ascorbic acid, reducing and non-reducing sugar.
