Biogenic amines in processed cheese available in Egypt

The chemical composition and concentration of biogenic amines in commercially available processed cheeses in Egypt were determined. The total 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 nitrogen which ranged from 2.01 to 2.66% and 0.24 to 0.31%, respectively. 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 the 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 detected in 30% of the samples. Histamine, tryptamine and spermidine were not detected in any of the analyzed samples. Copyright (C) 1996 Elsevier Science Limited.