Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese-Reference-Cited by-同舟云学术

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

Published:2024-04-28 Issue:3 Volume:77 Page:713-723
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Elkot Wael F¹^ORCID,Al‐Farga Ammar²,Malek Gihan³,Bakr Ashraf⁴,Zaidalkilani Ayah T⁵,Alnuzaili Ehab S⁶,Eljeam Hamdi Abdelrasool Abdelsamad⁶,El‐Sawah Talaat H³

Affiliation:

1. Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources Aswan University Aswan 81528 Egypt

2. Biochemistry Department, College of Science University of Jeddah Jeddah 23218 Saudi Arabia

3. Dairy Technology Research Department, Animal Production Research Institute Agricultural Research Center Dokky Giza Egypt

4. Food Science and Technology Department, Faculty of Agriculture Tanta University Tanta 31527 Egypt

5. Department of Nutrition, Faculty of Pharmacy and Medical Sciences University of Petra Amman 11196 Jordan

6. English Department, College of Science and Arts King Khalid University Abha Saudi Arabia

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).

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13088

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