Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese

Ivanova I., Ivanova M., Ivanov G., BİLGÜCÜ E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.58, no.9, pp.3409-3416, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 9
  • Publication Date: 2021
  • Doi Number: 10.1007/s13197-020-04935-z
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3409-3416
  • Keywords: Biogenic amines, Cheese, Cold storage, Cow milk, Ripening, Somatic cells count
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Comparative studies on physicochemical characteristics of milk with different somatic cells count (SCC) (L-low < 400,000 cells/ml, M-medium between 500,000 and 600,000 cells/ml and H-high > 1,000,000 cells/ml) and obtained cheeses, were conducted. No significant differences between samples were found. The H SCC milk was characterized by the highest total viable count. Higher levels of proteolysis were established in cheeses made from milk with SCC exceeding 500,000 cells/ml. After 10 months of ripening and cold storage the water-soluble nitrogen in total nitrogen (WSN/TN), noncasein nitrogen in total nitrogen (NCN/TN), nonprotein nitrogen in total nitrogen (NPN/TN) and free amino groups values of the sample with the highest SCC reached 28.4 +/- 0.8%, 24.8 +/- 0.9%, 18.3 +/- 0.9% and 83.6 +/- 0.3 mg/kg respectively. The biogenic amine concentration in the cheese samples from the L and M batches remained below 10 mg/kg throughout the ripening and cold storage period. The present study established an increase in the biogenic amine content during the ripening period and the cold storage of the cheeses made from milks with high SCC (batch H). The main amines accumulated at the end of the storage period (10th month) were tyramine (31.7 +/- 0.3 mg/kg), putrescine (20.5 +/- 0.2 mg/kg) and cadaverine (14.6 +/- 0.2 mg/kg). Histamine was not found in any of the studied cheese samples.