The Formation of Histamine in Herby Cheese During Ripening

Abstract

The purpose of this study is to observe the formation of histamine throughout the period of ripening in herby cheese. Herby cheese samples were made from raw milk and buried in soil where they mature in 3 months. Samples were taken on the first, seventh, 15th, 30th, 60th and 90th days of ripening. The moistness, content pH, salt and (total aerobic mesophile bacteria, lactic acid bacteria, coliform bacteria and yeasts and mold) changes were observed. The concentration of histamine are 2.19 mg/100 g on the first day of ripening. It gradually increased and reached 4.62 mg/100 g on the 90th day. Consequently, the histamine that was observed in herby cheese during the ripening appears to be not important for public health.