Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

Abstract

The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g).