investigation of biogenic amines in kashar cheese

The aim of this study was to investigate the growth of Streptococcus thermophilus, Lactobacillus delbrueckii subsp Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, mold and yeast, and Total Aerobic Mesophilic Bacteria (TAMB) as function of four different temperatures in Kashar cheese. Effects of temperature like 5°C, 15°C, 25°C and 37°C were studied after packaging of samples for 105 days of storage time. Microorganism numbers were significantly (p<0.05) increased with storage time corresponding to temperature. Physicochemical results showed that dry mater changed from 48.50±0.07 to 60.00±0.00; pH reduced from 6.61±0.02 to 5.05±0.02. The moisture content of kashar cheese increased with increasing storage time. This can be due to during fresh stage (0, 15, 30 and 45 days) the sample has high salt concentration that is why increased with increasing storage time, also the pH decreased with increasing storage time. Lactic acid bacteria (LAB) count increased from 3.52±0.27 log cfu/g up to 6.69±0.01 log cfu/g with increasing storage time and stored temperature. The total aerobic mesophilic bacteria count ranged from 4.39 to 6.91 log cfu/g during ripening, whereas mold and yeast from 4.15±0.14 up to 2.92±0.03 log cfu/g. Storage time had significant effect (p<0.05) on microbial level of kashar cheese. The consumers have to check leaflet sheet of kashar cheese especially the cheese that produced from raw milk is more likely spoilage than industrial one.