EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK

This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese. In addition, studing the chemical, microbial characterization and evaluation of biogenic amines throughout the ripening. The results revaled that organoleptic and chemical properties of the manufactured cheese were different. Soluble nitrogen, salt as well as pH values were higher in raw milk cheese in comparison with pasteurized milk cheese and pasteurized milk cheese with starter culture. Considerable changes had occurred in raw milk cheese during the storage period more than these with pasteurized milk cheese and pasteurized milk cheese with starter culture. Cheese made from raw milk showed higher microbial counts during ripening than those made from pasteurized milk. Raw milk cheese showed remarkably higher biogenic amines compared with pasteurized milk cheeses. Therefore, pasteurization of milk led to a decrease in final biogenic amine content of cheese as a result of the reduction of its microbial population. The obtained results suggest that, pasteurization greatly improves the keeping quality of soft Domiati cheese and increases its shelf life and decreases the formation of biogenic amines.