TY  - JOUR
T1  - Effects of Processing Factors on Biogenic Amines Production in Iranian White Brine Cheese
AU - , Javad Aliakbarlu AU - , Mohamad Alizadeh AU - , Seyed Mehdi Razavi-Rohani AU - , Zakaria Vahabzade AU - , Seyed Siavash Saei AU - , Naser Agh 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 1
SP  - 23
EP  - 28
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.23.28
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.23.28
KW  - Biogenic amines
KW  -white brine cheese
KW  -HPLC
AB  - Simultaneous effects of processing factors such as ripening time (20-60 days), ripening temperature (5-10&deg;C), level of rennet added (1-2 g/100 kg milk), brine concentration (12-16% w v<SUP>-1</SUP>), type of brine (NaCl, 25% Kcl + 75% NaCl) and level of starter (1, 3%) on biogenic amines formation in Iranian white brine cheese were investigated. Four biogenic amines i.e., histamine, tyramine, cadaverine and putrescine were determined by HPLC. The main biogenic amine was cadaverine, whose contents were higher than other amines. Among these studied factors, ripening time, ripening temperature and brine concentration were the most important factors. Biogenic amines increased with increasing time and temperature of ripening, while brine concentration had negative effect on biogenic amines content.
ER  -