Biogenic Amines in the Different Types of Cheese
Keywords:Biogenic amines, Cheese, Ripening, Consistency
The aim of the experiment was to analyse the content of biogenic amines (BA) in the main groups of commercially produced cheeses and in cheese matured under standard conditions. The content of biogenic amines in commercially produced cheeses was monitored on the last day of consumption, and on the 1st, 30th and 60th days after production in the cheese matured under standard conditions. The highest content of biogenic amines was found in semi- hard cheeses, mainly in Eidam slices (tyramine123.12 mg.kg-1 putrescine 23.02 mg.kg-1). The cheese was not treated after the production and was cut and packed after production, which significantly affected the formation of biogenic amines. Also, “Salámový syr” - cheese had a high content of biogenic amines (tyramine 65.12 mg.kg-1 putrescine 29.25 mg.kg-1). High content of BA was also found in the other semi- hard cheeses - “Hranol neúdený” (tyramine 56.02 and putrescine 51.49 mg kg-1). In general, the content of biogenic amines in semi- hard cheeses is higher than in semi-soft, because they have a longer ripening time.