International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2017.155.160MehannaNayra Sh. HassanFatma A.M. El-MesseryT.M. MohamedA.G. 22017122Background and Objective: Tomato is most important vegetables that gained attention in the recent period. Tomato contains antioxidants, carotenoids and lycopene which play an important role in the observed health effects. Tomato products decrease a risk of some cancer type. Four batches of processed cheese spread were prepared. First batch let as control. Tomato juice was added with different ratios (10, 20 and 30%) to 2nd, 3rd and 4th batch, respectively. Resultant cheese was subjected for analysis. The purpose of this study is production of process cheese with high nutrition and healthy effect. Materials and Methods: Determination of total phenolic contents, antioxidants capacity, lycopene and chemical and physical properties for functional processed cheese which supplemented with tomato as a source of lycopene. Results: The results showed that the resultant cheese with tomato juice had ferrous while not detected in control. Potassium (mg kg1) had highest in treatments and increased by increasing tomato juice. Treatments had a highest Residual Scavenging Activate (RSA%) and phenolic compounds mg/100 g than control and increased by increasing tomato juice lycopene not detected in control but found in all treatments. Penetrometer reading had highest in control and decreased during storage either control or treatments. Control had highest meltability, pH and lowest oil separation than treatments. Sensory evaluation showed that process cheese prepared with tomato juice was acceptable and had a good firmness, crumbliness. About 20% tomato juice had gained highest acceptability than other treatments. Conclusion: Addition of tomato juice in preparation of process spread cheese led to produce a good and acceptable spread cheese with high nutritional and healthy food and its a good for children because tomato contains lycopene which had red color attractive to children beside contains antioxidants and play important roles in the observed health effects.]]>Abd El-Razik, M.M. and A.G. Mohamed,2013Chlorella vulgaris biomass as substitute of egg in mayonnaise production.]]>26917925Nasir, M. U., S. Hussain and S. Jabbar,2015315Paiva, S.A. and R.M. Russell,199918426433Chauhan, K., S. Sharma, N. Agarwal and B. Chauhan,20111099115Takeoka, G.R., L. Dao, S. Flessa, D.M. Gillespie and W.T. Jewell et al.,20014937133717Meyer, A.,19731st Edn.,Pages: 329Pages: 329AOAC.,200518th Edn.,Ling, E.R.,19633rd Edn.,Bradley, Jr. R.L., E. Arnold Jr., D.M. Barbano, R.G. Semerad, D.E. Smith and B.K. Vines,19921992pp: 433-529pp: 433-529Mohamed, A.G., H.M. Abbas, H.M. Bayoumi, J.M. Kassem and A.K. Enab,20117631637Barnett, A.J.G. and G.A. Tawab,19578437441Bandyopadhyay, M., R. Chakraborty and U. Raychaudhuri,200731714735SPSS.,2007Version 16.0,Pages: 444Pages: 444Zheng, W. and S.Y. Wang,20014951655170Brand-Williams, W., M.E. Cuvelier and C. Berset,1995282530Davis, A.R., W.W. Fish and P. Perkins‐Veazie,200368328332Savello, P.A., C.A. Ernstrom and M. Kalab,198972111Thomas, M.A.,1973287783Ayar, A. and E. Gurlin,2014115865Mohamed, A.G., S.M. Shalaby and W.A. Gafour,2016Daucus carota L.).]]>119199Ihemeje, A., C.N. Nawachukwu and C.C. Ekwe,20159163169Mohamed, A.G. and S.M. Shalaby,2016Prunus armeniaca L.).]]>116168Corbett, D.B., N. Kohan, G. Machado, C. Jing, A. Nagardeolekar and B.M. Bujanovic,2015896409654O'connell, J.E. and P.F. Fox,200111103120Buttris, J.,20032003pp: 1115-1118pp: 1115-1118Fawzia, H., Abd Rabou, A.M. Abd El-Fattah, M.M. El-Sayed and A.G. Mohamed,200839126131Hussein, G.A.M., F.A. Fathi and A.G. Mohamed,200533261277Abd El-Salam, M.H., A. Khader, A. Hamed, A.F. Al-Khamy and G.A. El-Garawany,199725281288Omar, M.A.M., A.G. Mohamed, E.A.M. Ahmed and A.M. Hasanain,2012853725380