Javad Aliakbarlu  , Mohamad Alizadeh  , Seyed Mehdi Razavi-Rohani  , Zakaria Vahabzade  , Seyed Siavash Saei  , Naser Agh  , 
    Effects of Processing Factors on Biogenic Amines Production in Iranian White Brine Cheese,
    Research Journal of Biological Sciences,
    Volume 4,Issue 1,
    2009,
    Pages 23-28,
    ISSN 1815-8846,
    rjbsci.2009.23.28,
    (https://makhillpublications.co/view-article.php?doi=rjbsci.2009.23.28)
    Abstract: 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.
    Keywords: Biogenic amines;white brine cheese;HPLC