Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors
2011
ALIAKBARLU, JAVAD | ALIZADEH, MOHAMMAD | RAZAVI-ROHANI, SEYED MEHDI | AGH, NASER
The simultaneous effects of processing factors such as ripening time (25-75 days), ripening temperature (4-14 °C) and brine concentration (10-13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9-14 °C for 43-65 days.
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