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Manipulation of Dhaka cheese curd and effects on cheese quality

Habib, R., Wilbey, A. and Grandison, A. (2012) Manipulation of Dhaka cheese curd and effects on cheese quality. International Journal of Dairy Technology, 65 (3). pp. 372-378. ISSN 1364-727X

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To link to this article DOI: 10.1111/j.1471-0307.2012.00824.x


Dhaka cheese is a semihard artisanal variety originating from Bangladesh where manual curd kneading is a normal stage in its manufacture. Dhaka cheeses were produced with different degrees of curd kneading to quantify the curd manipulation process in terms of pressure and to standardise the length of operation. The effect of manipulation on the composition, rheology, texture and microstructure of fresh cheese was also studied. Manipulation had significant effects (P < 0.05–0.001) on most of the parameters studied. One minute of curd manipulation was found to be sufficient for Dhaka cheesemaking

Item Type:Article
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:26000

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