Pressing technique and its effect on the quality of Dhaka cheese

• Published in: International journal of dairy technology Vol. 65; no. 3; pp. 379 - 386
• Main Authors: HABIB, RAIHAN, WILBEY, RODNEY ANDREW, GRANDISON, ALISTAIR STEVEN
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-08-2012; Blackwell
• Subjects: Biological and medical sciences; Cheese; Cheese industry; Composition; Dairy industry; Dhaka cheese; Food industries; Food science; Fundamental and applied biological sciences. Psychology; microscopy; Microstructure; milk; Milk and cheese industries. Ice creams; Pressing technique; Production methods; rheological properties; semisoft cheeses; Studies; Texture; United Kingdom > UK; Composition; Quality; Dairy industry; Pressing; Pressing technique; Dairy product; Cheese; Technique; Microstructure; Dhaka cheese; Texture
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2012.00827.x

Dhaka cheese is a semihard artisanal variety made mainly from bovine milk, using very simple pressing methods. Experimental cheeses were pressed at gauge pressures up to 31 kPa for 12 h at 24 °C and 70% RH. These cheeses were subsequently examined for their compositional, textural and rheological properties plus their microstructures investigated by confocal laser microscopy. The cheese pressed at 15.6 kPa was found to have the best compositional and structural properties.