The study revealed that the physical quality of chhana spread from cow milk coagulated by citric acid with 2 per cent salt level at 0 day storage period was found better as compared to other. It was also concluded from the present investigation that this chhana spread can be stored successfully for 30 days without any significant deterioration at 5 ⁰ C. The combination of chhana spread and cheese in ratio of 85:15 was found best considering physico properties. | Sensory quality of chhana based cheese spread from cow milk
