Quantitative analysis of biogenic amines and chemical properties of local pasta (Aushary) cheese in Sulaymaniyah governorate in the final stage of ripening

Abstract

This study examined 15 traditional cheese samples produced in rural villages of the Qaladiza district in Sulaymaniyah province, along with one control sample produced under strict hygienic standards in a controlled dairy facility. All samples underwent detailed physicochemical analysis, with a particular focus on biogenic amine content and a direct comparison between the village-produced cheeses and the laboratory control. Tyramine, 2-Phenylethylamine, Cadaverine, Histamine, and Spermidine were found in the cheese. The results showed that there are significant differences (0.05p) in the chemical characteristics of the laboratory and the traditional Pesta cheese within the different ripening periods (0, 90, and 180) days, the cheese was hard cheese due to their contents of moisture (21.23-36.20) % and fat (29.25-43.06) % at six months of ripening. The study showed  very low BAs levels less than the permissible limits at treatments T2, T4, T7, T8, T9 and T15 and read to (183.15, 138.87,22.84,253.94, 233.12 and 191.6) mg/kg respectively while no BAs detection in the T5, T6 and T10 and although the T1, T3, T11, T12, and T14 contain high level of some BAs and were (925.82, 837.97, 585.56, 379.04, and 420.5)mg/kg respectively but still under than the permissible limits, Spermidine was the highest and Tyramine was the lowest (1374.32-0.35)mg/kg respectively so concluded this type of cheese needs more interest manufactured and ripened under high hygiene conditions. Several parameters, including pH, Acidity, and sodium chloride and fat concentration, have also been linked and have role to the formation of BA in cheese.