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Technology and Physicochemical Characteristics of Traditional Dhaka Cheese

S. Parvin
Graduate School of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan.

M. M. Rahman
Laboratory of Dairy Food Science, Research Faculty of Agriculture, Hokkaido University, Hokkaido 069-8501, Japan.

K. Shimazaki
Laboratory of Dairy Food Science, Research Faculty of Agriculture, Hokkaido University, Hokkaido 069-8501, Japan.

I. Kato
Graduate School of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan.

Abstract/ Executive Summary:

This is the first report describing traditional technology of Dhaka cheese preparation upon surveying the study area and also some physicochemical properties of the product. Although Dhaka cheese is usually sold in unripened (fresh) condition; in the present study, an attempt was made to investigate and compare ripening effects on physicochemical properties including proteolysis pattern of Dhaka cheese either collected from two different places of Bangladesh or prepared in the laboratory (control type Dhaka cheese). The nitrogen distribution pattern, analyzed by the Kjeldahl method showed an increase in nitrogen content and ripening index during ripening. Proteolysis pattern, carried out by Sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) displayed a higher degradation of protein in Dhaka cheese during ripening. Loss of moisture content and increase of pH and titratable acidity during ripening was also observed. However, changes of physicochemical characteristics during ripening significantly vary among the places from where Dhaka cheese collected. This result strongly indicates the microbial biodiversity and generation of short peptides in traditional Dhaka cheese during ripening.

Keywords: Cheese, Physicochemical characteristics, Proteolysis pattern, Ripening

Location: Austagram, Kishoreganj and Manikgonj

Start Date: 00-00-2005

End Date: 00-00-2005

Program Area: Food Safety and Security

Commodity: Cheese

Objectives:

To investigate and compare ripening effects on physicochemical properties including proteolysis pattern of Dhaka cheese

Methodology:

The information on Dhaka cheese technology was collected by surveying the cheese producing area in Bangladesh in the year of 2005. Interview on several cheese makers was carried out to get the reliable data. Moreover, to learn the know-how of Dhaka cheese preparation and also to check the application of protocol obtained during interview, active participation during the preparation of Dhaka cheese was followed. Cheese samples were collected from two different places of Bangladesh. The place Austagram was selected considering origin of the cheese and named here as DA. On the other hand, the place Manikgonj is known as one of the milk pocket area in Bangladesh and also a large number of families of this area are involved with cheese making. Therefore, Dhaka cheese sample was also collected from Manikgonj and named here as DM. Cheese makers were requested to prepare cheese and samples were collected soon after preparation. A control type Dhaka cheese, named as DC was also prepared in the laboratory using raw milk obtained from Dairy Farm of Rakuno Gakuen University, Ebetsu, Japan, commercial starter culture (Chr. Hansen`s, YO-FLEX YC-350) and rennet (Chr. Hansen`s, Rennet powder). The protocol followed by the cheese makers was applied for the manufacture of DC. Special type of bamboo made basket usually is used for Dhaka cheese preparation and was obtained from Bangladesh for the preparation of DC. In order to investigate the physicochemical changes occurred by cheese microbes, all samples were kept at 25°C (as this is the average temperature in Bangladesh) for a period of 28 days. At every 7 days interval samples were taken for further analysis. The moisture percentage of all type cheeses was obtained by drying the samples at 100°C for 90 min using infrared moisture determination balance (FD-600, Kett Electric Laboratory, Tokyo). The ash content was determined by ashing the sample to constant weight at 550°C. The Total Nitrogen (TN) and Water-Soluble Total Nitrogen (WSTN) content was determined using the Kjeldahl method. The Non-Protein-Nitrogen (NPN) and Low Molecular Peptide Nitrogen (LMP-N) content in WSTN was also measured using the Kjeldahl method. High Molecular Peptide Nitrogen (HMP-N) content was measured by subtracting LMP-N content from NPN content. Water Soluble Protein Nitrogen (WSP-N) content was determined by subtracting NPN content from WSTN content. The ripening degree was estimated using the formula [(WSTN/TN)x100]. The total titratable acidity (SH: Soxhlet Henkel) was determined. The pH of the cheese samples was measured using a pH meter (HM-5S, TOA Electronics, Tokyo). Sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) (Laemmili, 1970) was carried out to analyze the proteolysis pattern of cheese samples during ripening. The concentration of separation gel was 15%. Each cheese sample (0.001 g) was dissolved with 2 x sample buffer (0.2 mL) and then applied (10 μL) on gel. Proteins separated were stained with Coomassie brilliant blue R250.

Source of Information: International Journal of Dairy Science, 3(4): 179-186, 2008, ISSN 1811-9743

Article Link (Online Journal): DOI: 10.3923/ijds.2008.179.186; URL: http://scialert.net/abstract/?doi=ijds.2008.179.186

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The environmental conditions such as,temperature, origin of the milk, processing and sanitary conditions, etc., might have a significant influence on the microbial composition of traditionally made dairy products. High degradation of proteins was considered to be an indication of generating short peptides in Dhaka cheese. Therefore, existence of some bioactive peptides in Dhaka cheese might be possible.

Knowledge Management: Journal