Five samples of each of the six brands of processed cheese manufactured and sold in India were analyzed for proximate composition and aflatoxin M1. The maximum variation among the samples was seen for fat (43.75-50.59 per cent on DMB) followed by moisture (44.90-48.68 per cent), protein (21.20-26.05 per cent) and ash (4.18-44.60 per cent) contents. Soluble protein varied from 3.37 to 4.47 per cent. The titratable acidity ranged between 1.305 and 1.980 per cent lactic acid. The pH values of cheese varied from 5.70 to 5.95 and salt content from 1.67 to 2.02 per cent. All the samples confirmed the minimum limit of fat (40 per cent on DMB) as per PFA Rules and all the manufacturers have maintained high fat contents. One sample did not conform to the moisture limit of 47 per cent specified by PFA. The aflatoxin M1 content ranged from 0.013 to 0.351 ppb. All the cheese samples contained aflatoxin M1, however, the levels were well below the proposed tolerance limit of 0.5 ppb considered for cheese.

Keywords: Processed Cheese, Chemical Composition, Aflatoxin M1