Antioxidant and antimicrobial analysis of spreadable cheese incorporate with button mushroom powder

The present study aimed at the determining physio-chemical characteristic of fortified cheese prepared from cow milk and to about microbial analysis spreadable with mushroom powder. Also, Fourier transform infrared (FTIR) Spectroscopy was used identified functional group in cheese. Obtained result PH value T0 (5.24%) T1 (5.28%), Titrable acidity (0.28%) (0.42%), while content salt (0.69%) (0.87%). fat wasT0 (28.09%) (32.22%) protein (22.45%) (36.43%). During examine shelf-life major components like a protein, fat, TSS, ash has changes growth. At 21 days storage period self-life maximum control sample. Mushroom powder incorporated prevent microbes help enhance cheese, so stored for days. This indicate that our sample reduce