Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

Abstract

The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark-type cheese and also describe their capability of biogenic amine production. We isolated and identified 118 contaminating microorganisms for which the production of biogenic amines has been established. Over half of the isolates were capable of significantly producing at least one biogenic amine and, in some cases, multiple amines (content values for a particular biogenic amine exceeding 200 mg/L of broth). The strongest production ability of the isolated microorganisms was for putrescine and tyramine.

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

“…Lactococcus was the dominant genus of bacteria enumerated in the examined cheeses as it is part of a typical mesophilic mixed strain starter culture used in the manufacturing of gouda [ 18 ] and quark [ 20 ]. The obtained results indicate that Lactococcus bacteria were more prone to cell lysis in quark than in gouda.…”

“…Quark, which can be also called quarg, tvarog, or tvorog, is a type of un-ripened, soft, acid-curd cheese. Quark is manufactured by acid coagulation of cow milk due to acidification conducted by mesophilic starter cultures of LAB [ 20 ]. This cheese variety may be produced using a small quantity of rennet or without it.…”

Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry

“…2017; Pachlová et al . 2018). After fish, cheese has been reported as a food containing a high level of BAs.…”

Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese

“…Quark (or quarg) is a type of fresh, low-fat, unripened cheese with a smooth texture, slightly sour flavor, and milky white or faintly yellowish color. It can be served by direct consumption or used in preparation of various products such as thermized dairy desserts, salads, cheesecakes, and confectionery products, as well as in the formulation of other cheeses such as cream cheese, Ricotta, and Fromage blanc (Pachlová et al, 2018). Generally, quark is manufactured from pasteurized skim milk, partially skim milk, or whole milk by acid or rennet coagulation.…”