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Cheese from Indonesia, South Sulawesi
Fresh buffalo or cow milk is heated and set with papain-rich latex from young papaya, and the curd is shaped in a coconut shell and wrapped in banana leaf. It is a boundary entry, not a microbial ferment; a study of dangke samples calls it an unfermented dairy product.
| Fresh cow milk1 L | Lab method; buffalo milk is also used[albaarri2018][mukhlisah2017] |
| Latex from young papaya0.3% w/v | Its papain enzyme sets the casein; unripe papaya latex leaves a slightly bitter taste[albaarri2018] |
| Salt | Dangke is usually preserved using salt[albaarri2018] |
| Coconut shell and banana leaf | To shape and wrap the curd[albaarri2018] |
| Starter | none; papain from papaya latex sets the curd |
Total time across the recorded steps: 20 min
What changes: Starting material: fresh buffalo or cow milk
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fresh buffalo or cow milk is heated and set with papain-rich latex from young papaya, and the curd is shaped in a coconut shell and wrapped in banana leaf. It is a boundary entry, not a microbial ferment; a study of dangke samples calls it an unfermented dairy product. Made in 6 steps over 20 min. The longest step, heat the milk, takes 20 min (Al-Baarri A.N 2018) and runs at 75 °C (Al-Baarri A.N 2018).
| Main step | 20 minReported[albaarri2018] | Heat the milk |
|---|---|---|
| Temperature | 75 °CReported[albaarri2018] | Heat the milk |
| Acidity | pH 6.2–6.8Measured[albaarri2018] | Keep briefly |
Dangke is set by a plant enzyme, papain from papaya latex, in heated milk, with no souring culture at all. Its curd is shaped in a coconut shell and wrapped in a banana leaf.
Dangke is not fermented and has a near-neutral pH (about 6.2–6.8), so there is no acid to slow spoilage. Al-Baarri and colleagues quote a shelf life of about 2 days at room temperature for salted dangke, but in their own 30 °C test total bacteria in the control dangke reached 7.8 log cfu/ml at 8 hours, and all samples passed 8 log by 18 hours. They give 6 log as the Indonesian limit for cheese. In a South Sulawesi survey, Staphylococcus aureus-type colonies grew from 5 of 14 dangke samples, and the nuc gene was confirmed in 4. Colonies also grew from skin swabs of 4 of 10 dangke makers, so clean handling matters.
Hazards the sources name: Staphylococcus aureus (colonies from 5 of 14 dangke samples, nuc gene confirmed in 4; colonies also from the skin of 4 of 10 dangke makers, nuc gene in 1).
Every number is labelled with how it is known. How this atlas is made
Dangke comes from Enrekang Regency in South Sulawesi. Al-Baarri and colleagues report that production has risen with consumer demand and that dangke is now distributed to Java and Sumatra, in line with more tourism.
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