Pressing technique and its effect on the quality of Dhaka cheese

Habib, R., Wilbey, R. A. and Grandison, A. S. (2012) Pressing technique and its effect on the quality of Dhaka cheese. International Journal of Dairy Technology, 65 (3). pp. 379-386. ISSN 1471-0307 doi: 10.1111/j.1471-0307.2012.00827.x

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/28361
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Dhaka cheese;Pressing technique;Composition;Texture;Microstructure
Publisher	Wiley-Blackwell
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