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Summary - An efficient method for the simultaneous determination of free amino acids (FAA) and biogenic amines (BA) was applied to the analysis of presumed raw milk cheeses of the following types: Emmental (/1= 18), Bergkâse (/1=28), semi-hard cheeses (/1= 18) and soft cheeses (11=41). The absolute amounts of FAA and BA largely varied, but the relative amounts could be classified into four groups independently of cheese type and ripening: i) glutamic acid, lysine, leucine (10-20% of total FAA); ii) proline, phenylalanine, valine (6-10%); iii) methionine, alanine, glutamine, isoleucine (3-6%); iv) BA and residual FAA « 3%). As the formation of BA is strictly dependent on the decarboxylase activity of microorganisms - raw milk flora, starter, ripening and contaminating bacteria - a large variation within cheese types and even individual cheeses occurred. The use of bactofugated milk for the production of Emmental cheese resulted in a decrease of putrescine and cadaverine, but did not significantly influence the formation of histamine and tyramine. When comparing cheese samples of the same type but from different heat treatments of cheese milk or curd, FAA and BA metabolites showed various tendencies; in particular, BA were not generally reduced upon higher heat treatment. Furthermore, hard cheese samples with strong sensory defects showed considerable amounts of cadaverine (up to 1800 mg/kg) as weil as o-amino valerie acid (up to 2200 mg/kg), which in regular cheese samples of the same type and age was found to be remarkably lower (100-200 mglkg). The combined data for FAA and BA provide useful information on chee se ripening and quality control.

Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk