Biogenic amine, cheese

The predominant amines found in cheese are tyramine, cadaverine, putrescine and histamine (Table 6.6) (Stratton et ah, 1991 Silla Santos, 1996 Novella-Rodriguez et ah, 2002 Novella-Rodriguez et al., 2003). Biogenic amine levels may vary between types of cheese as well as within the varieties themselves. The differences within a variety of cheese may be due to a number of factors, including manufacturing processes, bacterial counts in the milk, heat treatments used, use of starter cultures, and the duration and conditions of the ripening process (Stratton et al., 1991 Pinho et al., 2001 Novella-Rodriguez et al., 2003). 

Novella-Rodriguez et al. (2003) studied the content of biogenic amines in different cheese types. The study analyzed 20 unripened cheeses, 20 hard-ripened cheeses made from pasteurized milk, 20 hard-ripened cheeses made from raw milk, 20 goat cheeses, and 20 blue cheeses (Table 6.7). 

Ripened cheeses contain higher average concentrations of amines than do unripened cheeses, a difference that could be related to processing (Martelli et ah, 1993 Schneller et al., 1997). Casein proteolysis that occurs during cheese manufacture may result in an increased level of free amino acids. These amino acids are then decarboxylated, resulting in the formation of biogenic amines. A... 

Biogenic amine content in different types of cheeses. 

Very low levels of biogenic amines occur in unripened cheese made from pasteurized milk, due to the pasteurization and the lack of a ripening period. Any high levels that may be found in unripened cheese would most likely be due to the use of poor-quality milk (Novella-Rodriguez et al., 2003). 

Novella-Rodriguez et al. (2002) tested in vitro the starter bacteria Lactococcus lactis subspecies lactis combined with Lactococcus lactis subspecies cremoris, and Lactococcus lactis subspecies lactis, and found that they did not decarboxylate amino acids or produce amines. The conclusion was that the biogenic amine content found in cheese should be attributed to the presence of non-starter bacteria. Some researchers believe that biogenic amines are produced through the interaction of adventitious microorganisms (Joosten and... 

Average biogenic amine content in Montcisio cheeses, after 60, 90, 120 and 150 days of ripening. 

Fourth, the salt concentration in cheese also influences the production of biogenic amines (Kebary et al., 1999 Joosten, 1988). Gouda cheese contains 3.5 mmol histamine per kg with a salt water ratio of 0.048, and 2.1 mmol histamine with a salt water ratio of 0.026 (Joosten, 1988). Each cheese has its own characteristic free amino acid and biogenic amine profiles, resulting from its specific degradation, interconversion, and synthesis (Polo et al., 1985). 

The concentration of biogenic amines in cheese could be used as an indicator for its freshness, and an indicator of the quality of the raw materials and manufacturing processes involved. 

Durlu-Ozkaya, F., Alichanidis, E., Litopoulou-Tzanetaki, E. and Tunail, N. (1999). Determination of biogenic amine content of Beyaz cheese and biogenic amine... 

Fernandez-Garcia, E., Tomillo, J. and Nunez, M. (1999). Eflhct of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese, Int. J. Food Microbiol., 52, 189. 

Innocente, N. and D Agostin, P. (2002). Formation of biogenic amines in a typical semihard Italian cheese, J. Food Prot., 65, 1498. 

Joosten, H.M.L.J. (1988). Conditions allowing the formation of biogenic amines in cheese 3. Factors influencing the amounts formed, Neth. Milk Dairy J., 41, 329. 

Kebary, K.M.K., El-Sonbaty, A.H. and Badawi, R.M. (1999). Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development, Food Chem., 64, 67. 

Novella-Rodriguez, S., Veciana-Nogues, A.J., Trujillo-Mesa, A.J. and Vidal-Carou, M.C. (2002). Profile of biogenic amines in goat cheese made from pasteurized and pressurized milks, J. Food Sci., 67, 2940. 

Petridis, K.D. and Steinhart, H. (1996). Biogenic amines in Hart cheese production 2. Control points-study in a standardized Swiss cheese production, Deutsche Lebensmittel-Rundschau, 92, 142. 

Pinho, O., Ferreira, I.M.P.L., Mendes, E., Oliveira, B.M. and Ferreira, M. (2001). Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese. Food Chem., 75, 287. 

Stratton, J.E., Hutkins, R.W. and Taylor, S.L. (1991). Biogenic amines in cheese and other fermented foods a review, J. Food Prot., 54, 460. 

Antila, P., Antila, V., Mattila, J., and Hakkarainen, H. (1984). Biogenic amines in cheese. 1. Determination of biogenic amines in Finnish cheese using high performance liquid chromatography. Milchwissenschaft 39, 81-85. 

Krause, I., Bockhardt, A., and Klostermeyer, H. (1997). Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk. Lait 77,101-108. 

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