Biogenic amine content of some Turkish cheeses


JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.26, no.4, pp.259-265, 2002 (SCI-Expanded) identifier identifier


Biogenic amines in ten samples of Kasar (aged), five samples of Kasar (fresh), four samples of Mihalic, nine samples of Van Otlu (herbed), nine samples of Orgu, nine samples of Urfa and six samples of Civil cheeses were obtained from local supermarkets of Ankara. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT), tyramine (TYA), spermine (SPM) and spermidine (SPD) contents of Turkish cheese samples were screened by high performance liquid chromatography (HPLC).