Farklı Otların Otlu Peynirin Biyojen Amin İçeriği ve Bazı Özellikleri Üzerine Etkisi

In this study, the effects of different herbs (Allium sp., Ferula sp. and Anthriscus sp.) on some propertiesof Herby cheese, during 90 days, were studied. Herby cheese samples were analyzed in terms of selectedorganic acids (formic, lactic, acetic, citric, and butyric) and biogenic amines (phenylethylamine, histamine,tyramine, cadaverine, putrescine, and tryptamine). The dominant organic acid and biogenic amine foundin herb added cheeses were lactic acid and phenylethylamine, respectively. Heliz and Sirmo addedcheeses contained higher phenylethylamine than those of the Mendo added and control group cheeses.The highest mean value of lactic acid was found in Heliz added cheeses. Differences among the fattyacids of all samples were not significant (P<0.05) statistically. Total counts of mesophilic aerobic bacteria,lactic acid bacteria, and coliform bacteria decreased during ripening in all cheese samples