MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.54, no.12, pp.680-682, 1999 (SCI-Expanded)
Twenty-two samples of Beyaz "Turkish white" cheese' were randomly collected from Turkish supermarkets; 13 were prepared with, the others were prepared without starter culture. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT) and tyramine (TYA) content of cheese samples was determined by reversed phase high performance liquid chromatography (RP-HPLC). Also the capability for amine production of some lactic acid bacteria, isolated from cheese samples, was tested using Joosten-Northold medium (JNM) and RP-HPLC.