摘要：This is the first report describing traditional technology of Dhaka cheese preparation upon surveying the study area and also some physico chemical 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.
