A process for the preparing spray dried cheddar cheese flavor base comprising of subjecting cheddar cheese slurry and biocatalysts having exogenous enzymes and NCDC-149 and NCDC-19 starter cultures obtained from National Collection of Dairy Cultures National Dairy Research Institute wherein said cultures is added at the rate of 1 to 3% and 0.25 and 0.75% by weight of cow milk respectively to a biochemical reaction to produce hydrolyzed cheese slurry the hydrolyzed cheese slurry having flavor components microencapsulated using combination of coat/well material and high-pressure homogenization pasteurizing of slurry at temperature of 70°C to 85°C for a period of 5 to 20 minutes the slurry is cooled at temperature of 0°C to 10°C the cheddar cheese slurry has 60 to 70% moisture, 4.5 to 5.5 pH and 4.5 to 5.5% salt-in-moisture the slurry is ripened at temperature of 20 to 35°C for 3 to 6 days the microencapsulated hydrolyzed cheese slurry being then spray dried, the spray dried CCFB appropriately packed and stored until use.
