Vol. 7, Issue 12, Part A (2025)

Protein-rich dairy spread is a functional dairy product having higher nutritional benefits with enhanced protein content. The spread is formulated using a combination of butter, Greek yoghurt and whey protein concentrate (WPC-80) to achieve a desirable texture and improved spreadability at room temperature. The developed spread was analyzed for sensory, physico-chemical, hardness and microbial quality during storage. The storage study was conducted at 7±2 °C for 90 days using polypropylene cups with continuous monitoring at regular interval of 10 days. Sensory evaluation indicated a significant difference (P<0.05) in flavour, body and texture, spreadability, and overall acceptability between the control (T₁) and the protein-rich dairy spread (T₂). Physicochemical analysis showed a decrease in moisture content, hardness, and water activity over time, whereas acidity, free fatty acid (FFA), peroxide value, tyrosine value, oiling off and wheying off increased. In microbial analysis, both samples T₁ and T₂, had visible mold growth on the 100^th day of storage at 7±2 °C.