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Pressing technique and its effect on the quality of Dhaka cheese
Author(s) -
HABIB RAIHAN,
WILBEY RODNEY ANDREW,
GRANDISON ALISTAIR STEVEN
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00827.x
Subject(s) - food science , microstructure , confocal laser scanning microscopy , rheology , laser microscopy , pressing , materials science , dairy industry , confocal , chemistry , composite material , mathematics , biology , microbiology and biotechnology , geometry
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.