Changing of biogenic amine content in cheese during its manufacture

The aim of this study was to examine the formation and changes of biogenic amine content in semi-hard and hard cheese during the technological process of cheese manufacture. The starter used for the manufacture of the semi-hard cheese was from mesophilic lactic acid bacteria, the starter used hard cheese was from mesophilic and thermophilic lactic acid bacteria. The study of the formation of biogenic amines during manufacture showed that during ripening biogenic amine content increased, and the distribution in the cheese mass was uneven. The predominant biogenic amines in semi-hard cheese were putrescine and tyramine. The maximum content of biogenic amines was found in the middle of the cheese (253 mg/kg) while the minimum was found in the cheese rind (159 mg/kg). The predominant biogenic amines in hard cheese were putrescine (107 mg/kg) and cadaverine (52 mg/kg). The predominance of different biogenic amines in semi-hard and hard cheese and their content could be related to the different composition of starters and the number of lactic acid bacteria surviving until the end of ripening.