Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Abstract

The physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated. Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and a(w) values tend to decrease during the mold ripening period in all production groups. Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statement The biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese.