Biogenic amines in Zamorano cheese: factors involved in their accumulation.

BACKGROUND: Ripened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high-performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were also studied. RESULTS: BA content increased significantly during ripening and their final values were around 400 mg kg(-1). Cheeses elaborated with raw milk duplicated the concentration of BA relative to those elaborated with pasteurized milk (72 degrees C for 20 s). The average levels of putrescine, spermine and tyramine were higher in cheeses made with a greater proportion of milk from Churra breed. Significant differences in microbial counts and nitrogen soluble in 5% phosphotungstic acid were observed between the different batches. CONCLUSION: Ripening time and heat treatment applied to milk were the factors that exercised the greatest influence upon the concentration of BA in Zamorano cheese. (C) 2015 Society of Chemical Industry