Sensory evaluation of guava cheese prepared from different varieties

Guava (Psidium guajava L.) is considered as one of the exquisite, nutritionally valuable and high remunerative crop. It is an important component of human dietary system. Guava cheese is gaining importance in International market due to its high nutritive value and better self-life and taste changing the consumer taste from regular product like Jelly, paste and puree to modern product. In the present investigation guava cheese was prepared from different varieties viz. Lucknow-49, Allahabad safeda and Apple guava with addition of milk powder and without any additive.