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418727

Biogenic Amines, Microbiological, and Chemical Properties of Market Ras Cheese

Article

Last updated: 29 Mar 2025

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Subjects

-

Tags

Dairy science

Abstract

Ras cheese is one of the main types of hard cheese that is produced and consumed in Egypt. It is known as "Roumy cheese" throughout Egypt, except in Alexandria, where it is called "Turkish cheese.".  It is made from cow's milk or a mixture of buffalo and cow's milk. It requires a longer ripening period, and due to this extended period and its high protein content, which breaks down into a significant amount of biogenic amines. This study aimed to assess the presence and quantity of biogenic amines in Ras cheese and their effects on product quality, spoilage, and safety.  The study was based on collecting 22 samples from retail markets in Kafr El-Sheikh to determine the levels of biogenic amines. The study focused on determining the presence of some microorganisms in different samples of cheese and assessing their prevalence.; these samples were analyzed for physicochemical and microbiological properties. The microbiological tests include, total bacterial counts, coliforms, proteolytic bacterial count, molds, and yeasts, while the chemical tests measured moisture, fat, protein, acidity, total volatile fatty acids, formal ripening index, and biogenic amines. In this study, cadaverine was the most abundant amine with a concentration of 203.65 mg/kg, followed by putrescine and histamine, while tyramine was the least concentrated. The study concluded that the presence of a certain amount of biogenic amines in Ras cheese may be attributed to bacterial enzymatic activity and poor storage conditions. To reduce the formation of these amines, the study recommends producing Ras cheese from pasteurized milk, maturing it under hygienic conditions, and ensuring proper transportation and storage for sale under suitable conditions in terms of temperature, humidity, cleanliness, and sanitation. This would help deliver the cheese to consumers in the desired quality

DOI

10.21608/asejaiqjsae.2025.418727

Keywords

Ras cheese, biogenic amines, Tyramine, histamine, cadaverine

Authors

First Name

Enaam

Last Name

Shokery

MiddleName

-

Affiliation

Department of Dairy Science, Faculty of Agriculture, Alexandria University, Al Shatby, Alexandria, Egypt

Email

enaamshokery@yahoo.com

City

الاسكندرية

Orcid

0009-0000-6568-7518

First Name

Eman

Last Name

Ibrahim

MiddleName

-

Affiliation

Faculty of Agriculture.kafr El-Sheikh University ,

Email

-

City

-

Orcid

-

First Name

Nesma

Last Name

Sallama

MiddleName

-

Affiliation

Faculty of Agriculture.kafr El-Sheikh University ,

Email

-

City

-

Orcid

-

First Name

Susu

Last Name

Alasfoury

MiddleName

-

Affiliation

Taif University,P.O. BOX11099, Taif 21944 Saudi Arabia, Agricultural Research Center – Food Technology Research Institute (FTRI) -Egypt

Email

-

City

-

Orcid

-

First Name

Seham

Last Name

Swelam

MiddleName

-

Affiliation

Faculty of Agriculture.kafr El-Sheikh University ,

Email

-

City

-

Orcid

-

Volume

46

Article Issue

1

Related Issue

52830

Issue Date

2025-03-01

Receive Date

2025-02-10

Publish Date

2025-03-30

Page Start

165

Page End

173

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 46_Issue 1_Pages 165-173.pdf

PDF . 308.3kB

Link

https://asejaiqjsae.journals.ekb.eg/article_418727.html

Detail API

http://journals.ekb.eg?_action=service&article_code=418727

Order

13

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Biogenic Amines, Microbiological, and Chemical Properties of Market Ras Cheese

Details

Type

Article

Created At

29 Mar 2025