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Quality of Dhaka Cheese Available in Dhaka City Markets

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

M. N. Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The experiment aimed at judging the quality of locally prepared Dhaka Cheese sold at different markets of the Dhaka city. Low salted; medium salted, and high salted cheese samples were collected from different markets of the Dhaka City. Parameters used to monitor the quality of cheese were physical (colour & appearance, flavour, body & texture, sharp sour, bitter, mouldy, overall acceptability), chemical (% moisture, % total solids, % protein, % fat, % ash + salt, % acidity, pH value) and microbiological (total viable bacterial count, coliform count yeast count, mould count). Statistical analysis showed that there was significant difference (P<0.05) within the colour and appearance scores, flavour scores, body and texture scores, sharp sour scores, and overall acceptability scores of different types of Dhaka cheese. Within all the chemical parameters viz: %moisture, %total solids, %protein, %fat and %ash + salt contents, there was a significant difference (P<0.05) except for the %acidity and pH value where there was a significant difference (P<0.0l). Significant difference (P<0.05) was also found within the total viable bacterial count, yeast count and mould count. Though the coliform count differed insignificantly among the different samples, presence of coliform in all the samples was high, which is an indication of unsanitary condition. Considering all parameters, the medium-salted Dhaka cheese had the highest acceptability.

Keywords: Dhaka cheese, Markets, Quality.

Location: New Market and different markets of Gulshan area in the Dhaka city.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cheese

Objectives:

To determine the quality of the Dhaka cheese that is available in the Dhaka City in respect of sensory evaluation, composition and microbiological parameters.

Methodology:

Samples of Dhaka cheese were randomly collected from vendors and retail shops of the New Market and different markets of Gulshan area in the Dhaka city. The collection operation was repeated three times during the six months of experimental period. Just after collection of the samples they were packed in clean poly bags and kept in the refrigerator at 5°C until analysis at the Dairy Science Laboratory of Bangladesh Agricultural University, Mymensingh. Organoleptic tests (colour and appearance, flavour, body and texture, etc.), chemical tests (%moisture, %fat, %prolein, %ash + salt, %acidity and pH) and microbiological tests were performed for each sample to evaluate the quality. Organoleotic evaluation was done by a panel of expelt judges. %Moisture was determined by the evaporation method and %fat by the Babcock method. The pH was determined by the pH meter-215 (Ciba Coming Diagnostics Ltd., Sudhury, Suffolk, England, Co. 106X D).The % acidity was determined by the titration method, % dry matter(DM) by evaporation method, % protein by the Kjeldahl method and %ash + saIt of the product was determined by the incineration method (AOAC, 1980) method.All microbial counts were made according to the procedures described in Standard Methods for Examination of Dairy Products (1960). Analysis of variance test was done by using Complete Randomized Design (CRD). In case of significant difference LSD (least significant difference) test was done to find the significant difference between treatment means.

Source of Information: Bang.J.Anim.Sci.2005,34(1 &2}: 111-119 (ISSN 0003-3588)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Dhaka cheese available at different markets of the Dhaka city was surveyed. Medium-salted Dhaka cheese was found to be the most acceptable type in terms of organoleptic evaluation followed by the low-salted Dhaka cheese, but 'high-salted Dhaka cheese was not so acceptable. On the other hand, the high-salted Dhaka cheese was much rich in its chemical composition than the other two types due to the lower moisture percentage. The colioform counts in all the samples were much high than the standard, which is an indication of poor sanitary condition during manufacturing and storage. There are various shortcomings in the present procedures of making Dhaka cheese. No starter is used. Rennet used is not of good quality and not aseptic from the hygienic. Salting is done without following a defined method or the amount of salt added is not constant from one batch to another. So the cheese which is available in the market differs widely in quality. Dhaka cheese may be comparable with many varieties of internationally recognized cheeses. So the improvement of this variety of cheese will have a great impact on the development of cheese industry in our country.

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