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Abstract

ABSTRACT


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 taken 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.

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