Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese
Corresponding Author
Wael F Elkot
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528 Egypt
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Writing - review & editing, Software, Data curation, Supervision, Resources, Formal analysis, Validation, Visualization
Search for more papers by this authorAmmar Al-Farga
Biochemistry Department, College of Science, University of Jeddah, Jeddah, 23218 Saudi Arabia
Contribution: Writing - original draft, Funding acquisition
Search for more papers by this authorGihan Malek
Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokky, Giza, Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorAshraf Bakr
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31527 Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorAyah T Zaidalkilani
Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, 11196 Jordan
Contribution: Funding acquisition, Resources
Search for more papers by this authorEhab S Alnuzaili
English Department, College of Science and Arts, King Khalid University, Abha, Saudi Arabia
Contribution: Funding acquisition, Resources
Search for more papers by this authorHamdi Abdelrasool Abdelsamad Eljeam
English Department, College of Science and Arts, King Khalid University, Abha, Saudi Arabia
Contribution: Funding acquisition, Resources
Search for more papers by this authorTalaat H El-Sawah
Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokky, Giza, Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorCorresponding Author
Wael F Elkot
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528 Egypt
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Writing - review & editing, Software, Data curation, Supervision, Resources, Formal analysis, Validation, Visualization
Search for more papers by this authorAmmar Al-Farga
Biochemistry Department, College of Science, University of Jeddah, Jeddah, 23218 Saudi Arabia
Contribution: Writing - original draft, Funding acquisition
Search for more papers by this authorGihan Malek
Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokky, Giza, Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorAshraf Bakr
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31527 Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorAyah T Zaidalkilani
Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, 11196 Jordan
Contribution: Funding acquisition, Resources
Search for more papers by this authorEhab S Alnuzaili
English Department, College of Science and Arts, King Khalid University, Abha, Saudi Arabia
Contribution: Funding acquisition, Resources
Search for more papers by this authorHamdi Abdelrasool Abdelsamad Eljeam
English Department, College of Science and Arts, King Khalid University, Abha, Saudi Arabia
Contribution: Funding acquisition, Resources
Search for more papers by this authorTalaat H El-Sawah
Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokky, Giza, Egypt
Contribution: Conceptualization, Methodology, Data curation, Resources
Search for more papers by this authorAbstract
The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g).
CONFLICT OF INTEREST STATEMENT
The authors have declare no conflicts of interest.
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