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The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.

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SummaryThe review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400-600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.