Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese

Yıl 2008, Cilt: 36 Sayı: 3, 197 - 206, 01.08.2008

H. Nilgün Filiz Budak Aynur Gül Karahan M. Lütfü Çakmakçı

Öz

In this study, White cheese was produced to determine concentrations of biogenic amines of cheese samplesdepending on microorganism level, storage temperature and ripening periods. Trials were planned as 3replicates.The dry matter, the pH and the salt values were correlated with the results of the amino acids and of the biogenicamines. E. coli 43895 caused the highest concentration of histamine 265.5 ppm in cheese at 10°C after 90 days ofripening.Decreasing of the lactococci caused increased tyramine concentration. According tothe results of thisexperiments showed that the determination of the level of the biogenic amines of cheese would be necessary as aroutine analysis in parallel to microbiological tests

Anahtar Kelimeler

Biogenic amine, White cheese, HPLC, Ripening periods, Escherichia coli 43895

Kaynakça

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