Factors affecting histamine and tyramine formation in Turkish White cheese

Abstract

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