Abstract
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 (1 & 2%, w/w), brining (23% brine, w/w), salt stuffing (1 & 2%, w/w),
and salt stuffing (1 & 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.