The attained results revealed that due to the difference in the concentrations of the main ingredients used in making of different blends of processed cheese spreads (PCS)  (T₁, T₂, and T₃), the gross chemical composition and certain properties of the resultant fresh PCS were affected. So, moisture and carbohydrates were the highest in case of T₃, fat and fat/DM had the highest values in T₁ while PCS from T₂ contained maximum (P≤ 0.05) ash and protein values. Acidity, pH, total volatile fatty acids (TVFA) and SN/TN were significantly affected by the applied treatments, while meltability had values of 1.48 , 1.40 and 1.02 cm (P≤ 0.05) in cheese from T₁, T₂ and T₃ respectively. The fresh PCS were of the highest values of hardness, gumminess and chewiness in T₂, whereas T₁ resulted in the minimum corresponding values (P≤0.05). Springiness and adhesiveness decreased in T₃, T1 and T_2, respectively, whereas the differences in cohesiveness were insignificant (P>0.05). The examined treatments showed no impact on the organoleptic properties of the fresh PCS. Advancing storage period resulted in significant decrease in moisture and carbohydrate contents and significant increase in value of fat, Fat/DM, protein, ash, TVFA, SN/TN and the meltability. Changes in pH and acidity - on storage - were significant only in T₂ and T₃.