How to Cite: Yadav, S., Daniel, M., & Mishra, S. (2022). Antioxidant and antimicrobial analysis of spreadable cheese incorporate with button mushroom powder. International Journal of Health Sciences, 6(S4), 5261–5273. https://doi.org/10.53730/ijhs.v6nS4.10075 International Journal of Health Sciences ISSN 2550-6978 E-ISSN 2550-696X © 2022. Manuscript submitted: 27 March 2022, Manuscript revised: 18 May 2022, Accepted for publication: 9 June 2022 5261 Antioxidant and antimicrobial analysis of spreadable cheese incorporate with button mushroom powder Savita Yadav M.Sc. Food science and technology, Babasaheb Bhimrao Ambedkar University, Lucknow (UP), India Madhvi Daniel Assistant professor, Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow (UP), India Sunita Mishra* Professor, Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow (UP), India *Corresponding author Abstract---The present study aimed at the determining the physio- chemical characteristic of fortified cheese prepared from cow milk and to study about microbial analysis of spreadable cheese fortified with mushroom powder. Also, Fourier transform infrared (FTIR) Spectroscopy was used to identified the functional group present in fortified cheese. Obtained the result was PH value of T0 (5.24%) and T1 (5.28%), the Titrable acidity value of T0 (0.28%) and T1 (0.42%), while the content of salt was T0 (0.69%) and T1 (0.87%). The fat value wasT0 (28.09%) and T1 (32.22%) and the content of protein was T0 (22.45%) and T1 (36.43%). During examine shelf-life major components like a protein, fat, TSS, ash has major changes to microbial growth. At the 21 days storage period the self-life of fortified cheese was maximum to control spreadable cheese sample. Mushroom powder incorporated with spreadable cheese was prevent from microbes and help to enhance the self-life of fortified cheese, so the spreadable fortified cheese stored for 21 days. This result indicate that our fortified cheese sample was reduce the microbial growth. Keywords---physio-chemical, FTIR spectroscopy, microbial analysis, fortified cheese, shelf-life.