BIOGENIC-AMINES IN PROCESSED CHEESE AVAILABLE IN EGYPT

The chemical composition and concentration of biogenic amines in comme rcially available processed cheeses in Egypt were determined. The tota l solids content of the cheese samples ranged from 42.6 to 48.3%, with an average of 45.4%. Fat content showed wide variation among samples, from 8.6 to 28.9%, with an average of 16.1%. The NaCl content of the cheeses was within the range of 2.7 to 3.5%. Processed cheese samples varied widely in lactose content (1.60-11.56%, with an average of 6.2% ). Little variation was observed in total nitrogen and total soluble n itrogen which ranged from 2.01 to 2.66% and 0.24 to 0.31%, respectivel y. Tyramine was detected in 70% of the tested samples with an average of 58.7 mg kg(-1) and beta- phenylethylamine was detected in 4O% of th e processed cheeses. Putrescine and cadaverine were detected in 60 and 70% of the total samples, respectively, at average concentrations of 21.1 and 41.0 mg kg(-1), respectively. The polyamine, spermine, was de tected in 30% of the samples. Histamine, tryptamine and spermidine wer e not detected in any of the analyzed samples. Copyright (C) 1996 Else vier Science Limited.