Biogenic Amines, Microbiological, and Chemical Properties of Market Ras Cheese | ||||
| Alexandria Science Exchange Journal | ||||
| Article 13, Volume 46, Issue 1, March 2025, Page 165-173 PDF (301.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2025.418727 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Enaam Shokery   1; Eman Ibrahim* 2; Nesma Sallama* 2; Susu Alasfoury* 3; Seham Swelam* 2
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| 1Department of Dairy Science, Faculty of Agriculture, Alexandria University, Al Shatby, Alexandria, Egypt | ||||
| 2Faculty of Agriculture.kafr El-Sheikh University , | ||||
| 3Taif University,P.O. BOX11099, Taif 21944 Saudi Arabia, Agricultural Research Center – Food Technology Research Institute (FTRI) -Egypt | ||||
| Abstract | ||||
| Ras cheese is one of the main types of hard cheese that is produced and consumed in Egypt. It is known as "Roumy cheese" throughout Egypt, except in Alexandria, where it is called "Turkish cheese.". It is made from cow's milk or a mixture of buffalo and cow’s milk. It requires a longer ripening period, and due to this extended period and its high protein content, which breaks down into a significant amount of biogenic amines. This study aimed to assess the presence and quantity of biogenic amines in Ras cheese and their effects on product quality, spoilage, and safety. The study was based on collecting 22 samples from retail markets in Kafr El-Sheikh to determine the levels of biogenic amines. The study focused on determining the presence of some microorganisms in different samples of cheese and assessing their prevalence.; these samples were analyzed for physicochemical and microbiological properties. The microbiological tests include, total bacterial counts, coliforms, proteolytic bacterial count, molds, and yeasts, while the chemical tests measured moisture, fat, protein, acidity, total volatile fatty acids, formal ripening index, and biogenic amines. In this study, cadaverine was the most abundant amine with a concentration of 203.65 mg/kg, followed by putrescine and histamine, while tyramine was the least concentrated. The study concluded that the presence of a certain amount of biogenic amines in Ras cheese may be attributed to bacterial enzymatic activity and poor storage conditions. To reduce the formation of these amines, the study recommends producing Ras cheese from pasteurized milk, maturing it under hygienic conditions, and ensuring proper transportation and storage for sale under suitable conditions in terms of temperature, humidity, cleanliness, and sanitation. This would help deliver the cheese to consumers in the desired quality | ||||
| Keywords | ||||
| Ras Cheese; Biogenic Amines; Tyramine; Histamine; Cadaverine | ||||
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