In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses. Samples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and 133 days (hard cheeses). The mean total histamine content in cheeses stored at 22°C was higher than the content in those stored at 4°C, with the highest concentrations found in Gorgonzola Piccante cheese (730.47 mg/kg). Histamine concentration in some types of cheeses exceeded the toxic threshold dose, indicating that after long or inadequately cool storage they may not be safe for consumers. To protect cheeses from contamination with histamine-producing bacteria and to safeguard consumers from poisoning, factors conducive to this amine’s formation should be minimised during cheese processing. Suitable temperature and time during storage of cheeses are recommended to avoid the intoxication. Monitoring of this toxin in food is necessary to ensure safety of consumers.

Objective: The study was conducted to standardize the desire level of papaya latex on quality of cheese prepared from cow milk. Materials and methods: Cheese sample was prepared using whole milk collected from Dairy Farm, Bangladesh Agricultural University. This experiment was conducted on five treatments from cow milk named as sample CC1: cow control; A1: 2 drops (0.06 gm); B1: 3 drops (0.10 gm); C1: 4 drops (0.14 gm); D1: 5 drops (0.16 gm) of papaya latex. All experimental cheeses were judged by a panel of judges for organoleptic evaluation using a score card. The total solids and ash content of the different types of cheese were determined by oven drying method according to AOAC. Fat per cent, protein and acidity were determined by Babcock method, procedure and titrating with N/10 sodium hydroxide solution, respectively described by Aggarwala and Sharma. Results: There was significant difference within the overall physical score of different samples except color score. Overall score of sample B1 was highest (93.67&plusmn;1.53) and score of sample D1 was lowest (72.33&plusmn;12.01). In case of chemical analysis, the highest protein value was 17.14&plusmn;0.34% found in B1 and lowest value was 14.94&plusmn;0.16% found in D1. The highest fat value of sample B1 was 23.00&plusmn;1.00% and lowest value was 16.00&plusmn;1.00% found in C1. Highest carbohydrate was found in A1 (9.44&plusmn;2.25) and lowest in D1 (5.02&plusmn;0.04). Total solids and moisture content of cheese differed significantly (P<0.01) among the sample. On the other hand, non-significant difference was found in acidity. Conclusion: Cheese from cow milk, time on curd coagulation have significant difference (P<0.01) but non-significant difference was found in yield. Highest yield was found in sample CC1 (200.00&plusmn;5.00 gm/kg) and lowest yield was found in B1 (193.33&plusmn;2.89 gm/kg). [J Adv Vet Anim Res 2017; 4(3.000): 249-254]