Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Abstract

The physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated.Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and a w values tend to decrease during the mold ripening period in all production groups.Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statementThe biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese. How to cite this article: Telli N, Topkafa M. Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening.

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

“…The type of milk used, production process, fat content, fermentation type, and microbiota are the main factors that play a major role in the classification of milk (Walther et al, 2008). The production of green cheese, an autochthonous cheese with unique organoleptic properties, is classified as a dry‐type Tulum cheese, which is widely produced in Konya and its surroundings (Güner & Telli, 2011; Telli & Topkafa, 2021). It has a slightly salty, aromatic, and musty taste, and the consumer demand for local cheeses has increased due to its semi‐matte, blue/green color, and unique properties (Hayaloglu et al, 2008; Martuscelli et al, 2005).…”