Biogenic amine content in <scp>C</scp>hilean <scp>G</scp>auda cheese: physico‐chemical and microbiological factors that may influence this content

Abstract

The presence of four biogenic amines in C hilean G auda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high‐performance liquid chromatography ( HPLC ), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the E nterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5 mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000 mg/kg).