The objective of this study was to examine the physicochemical characteristics of soy cheese enriched with zinc sulfate throughout a two-month storage period. It was carried out at the Dairy Technology Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad. The study concentrated on the effects of varying zinc sulfate fortification levels on important quality characteristics, including moisture, protein, fat, ash, pH, and acidity. The cream, milk, soybeans, and other raw materials were obtained, and the cheese spread was made according to accepted procedures. For 60 days of storage, samples were routinely examined in four treatment groups, each with a different degree of zinc sulfate fortification. The findings showed that the length of storage had a substantial effect on the moisture content, which gradually decreased with time. Although it varied between treatments, the protein content remained mostly constant while being stored. The amount of fat did not change between treatments or storage times. The concentration of minerals and moisture loss may have contributed to the increase in ash content over the course of storage. As the product was stored, the pH dropped and the acidity rose, indicating continued microbial activity. All things considered, this research offers insightful information about the physicochemical alterations that zinc-fortified soy cheese spreads during storage. The dairy industry may find the findings useful in maximizing the production and shelf life of comparable products. In order to ensure product quality and market viability, more investigation is required into sensory attributes and consumer acceptability.

Keywords: Soy cheese, Zinc sulfate fortification, Physicochemical analysis, Storage time, Moisture content