Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development

摘要: Two experiments were conducted to study the effects of heating milk and, consequently, incorporation whey proteins into cheese curd, fat content, accelerating ripening by attenuated lactobacilli, species bacteria and method attenuation on formation biogenic amines liberation free amino acids. Total total acids increased as period progressed in all treatments. decreased content was decreased. Heating 3% up 70°C caused a significant (p<0.05) increase acid concentrations, while raising temperature heat treatment 75 80°C them. However, 2% 75°C definite arnines acids; conversely These results indicate that there is positive correlation between moisture salt contents affected amines, had no effect development. In second experiment, addition lactobacilli adjunct pronounced amines. Addition either freeze- or heat-shocked Lactobacillus helviticus more effective promoting build-up resultant cheeses than made with casei, respectively. There amine contents. The type prolongation significantly development Tyramine highest followed histamine, spermidine lowest.