Dhaka cheese is a semi-hard artisanal variety originating from Bangladesh, made mainly from bovine milk. Cheeses were produced in a pilot plant with different degrees of curd kneading to quantify the curd manipulation process in terms of pressure and to standardise the length of operation. Dhaka cheeses were also made with different levels of cheese surface pressure to evaluate the effects of pressing. A novel method of salting was also tested. The effect of manipulation on the composition, rheology, texture and microstructure of fresh cheese were studied. The results indicated that while manipulation had little effect on the composition, there were significant effects (P < 0.05 to 0.001) on most of the other parameters. One minute of manipulation was found to be sufficient for Dhaka cheesemaking. Curd was pressed at 0.00,5.2, 10.4, 15.6,20.8,26.0 and 31.2 kPa of gauge pressure for 12 hours at 24°C. Pressing at 15.6 kPa produced cheese with significantly (P < 0.05 to 0.001) better composition, texture and microstructure. The traditional salting method for Dhaka cheese, stuffing salt through 2 or 3 centrally bored holes extending from surface to centre, was compared with other methods. Dhaka cheeses were made using dry salting (l & 2%, w/w), brining (23% brine, w/w) , salt stuffing (1 & 2%, w/w) , and salt stuffing (l & 2%, w/w) plus brining. A significant variation (P < 0.001) in composition and texture was observed over seven days of observation. Three days of salting was found to be sufficient for the brined cheeses. The level of dry salt added to cheese should be at least 2%, w/w. The efficacy of the method of salting could be ranked as brining > salt stuffing plus brining > salt stuffing> dry salting.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:553166 |
| Date | January 2011 |
| Creators | Habib, Raihan |
| Publisher | University of Reading |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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