Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine...

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Bibliographic Details
Main Authors: Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2019-04-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
biogenic amines
erzincan tulum cheese
kars kashar cheese
lactic acid bacteria
hazard limit values
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/1877

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