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Effect of Salting Method on Salt Concentration in Dhaka Cheese

R Habib
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

This research was conducted to study the effect of salting method on salt concentration in Dhaka cheese. Dhaka cheese was made in the laboratory on pilot scale and salted either by dry salting, or salt stuffing, or brining, or their combinations. Two levels of dry salting was applied, 1% and 2%, w/w. The use of different salting method had a significant ( P < 0.001 to 0.05) influence on salt concentration, and distribution of salt between rind and core. Brined cheeses appeared attain a quick salt equilibrium as compared t o other methods. Increasing salt content from 1 to 2% (w/w) increased the salt concentration ( P < 0.001). Combination of 2% (w/w) salt stuffing and brining showed significantly better ( P < 0.001) distribution of salt followed by only brining.

Keywords: Dhaka cheese, method, salting level, concentration

Location: Market and a mixed mesophilic starter culture (DVS, Chr. Hansen’s Laboratories Ltd.)

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Cheese

Objectives:

To effects of different salting methods and duration of the process on the final salt content of Dhaka cheese.

Methodology:

Whole cow milk was collected from the market and a mixed mesophilic starter culture (DVS, Chr. Hansen’s Laboratories Ltd.) was added. After 30 min a quantity (16.0 g) of rennet (CHY- MAX Plus, Chr. Hansen’s Laboratories Ltd.) was added to coagulate the milk in 50 -55 min at 32°C. The curd was cut into 2 -2.5 cm pieces and drained in muslin cloth for 2 hours. The drained curd was kneaded for 1 min (~ 2 kg at a time). Part of the curd was separated and divided into two portions, and common salt (1 & 2%, w/w, respectively) was mixed manually for 30 seconds prior to filling into moulds, 800 g in each mould (mould 1 & 2). The unsalted curd was then transferred into 5 different moulds (800 g per mould). Two of the moulds (moulds 3 & 5) were salted with common salt (1%, w/w) by stuffed onto three separate locations into centrallty bored holes. Two other moulds (moulds 4 & 6) were stuffed with 2%, w/w, salt at similar locations. The remaining mould (mould 7) was salted by brining after pressing. A follower was placed on the top of each curd mass prior to pressing. Pressing was accomplished at 15.6 kPa cheese surface pressure by a pneumatic press for 12 hours. After the cheeses were taken out of the moulds, the unsalted cheese from the 7^th mould was transferred in a tub of 10 kg saturated brine solution ( ≈ 23%, w/w, at 24ºC), while the other six salted cheeses were put on a tray. At the end of 3^rd day, cheeses from moulds 5 & 6 from batches 2 & 3 were transferred to a saturated brine solution. Salted loaves were turned upside down twice a day for proper salt distribution. Cheeses were analysed for salt concentration on 2^nd , 5^th and 8^th days of salting. The cheese loaves were removed from the shelf/ brine container wiped with paper towel. Then a portion of about 150 g was cut from each block so that it contains all portions from the centre to the surface. The same sampling regions were used on all occasions. Each slice was sealed in an airtight pack and stored in the refrigerator at 2ºC until analysis. Milk and cheese were sampled according to standard methods and analysed in duplicate. The salt content in cheese and brine was measured by a TitraLab TIM 840 Titration Workstation from 1 - g samples. The results were analysed for descriptive statistics including mean and standard deviation (SD) followed by analysis of variance (ANOVA) using the SPSS version 17.0 (IBM). The effects (interactions) of salting method, duration of salting and location of samples (core and rind) on salt concentration of each block of Dhaka cheese were studied with a 7×3×2 factorial test in a randomised block design where day of salting and section of cheese were considered a covariate. Data of each sampling day were also analysed statistically by one way ANOVA. Means with a significant difference (P < 0 .05 ) were compared by the Duncan’s New Multiple Range test. The data were also subjected to ANOVA to find out significant differences between days (+1, +4 & +7) for each salting method, followed by the Duncan’s New Multiple Range test. The experiment was carried out in duplicate.

Source of Information: Progressive Agriculture 26: 79 -84, 2015, ISSN: 1017-8139

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study showed that salt distribution may also be very uneven within the cheese loaf as influenced by the salting method. The time required to complete the salting procedure, i.e. attain at least 2%, w/w, salt, for brined and stuffed plus brined cheeses was three days less than that required for the dry salted cheese. The results also revealed that brine salting should not be carried on beyond at four days to prevent salt content from rising above the targeted concentrations (2 - 5%, w/w). This experiment indicated that although establishment of salt equilibrium in Dhaka cheese was fast, one week was not sufficient. In conclusion, 2% salt boring plus brining (method 6) was found to be the best method for salting Dhaka cheese, followed by brining (method 7).

Knowledge Management: Journal