%0 Journal Article
%T Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography
%A Ali EHSANI
%A Razzagh MAHMOUDI
%A Mina KHODAYARII
%A Payman ZARE
%J Walailak Journal of Science and Technology
%D 2012
%I Walailak University
%R 10.2004/vol10iss1pp
%X Three types of Iranian cheese including Feta, Lighvan and Kope were investigated on the basis of histamine content as a biogenic amine. The separation and determination of this compound were performed by ion-exchange chromatography. Results indicated significant differences in histamine contents among the three types of cheeses, with the highest mean content of 42.6 mg/100g for Kope cheese, and the lowest mean level of 4.99 mg/100g in Feta cheese. In microbiological studies, Kope cheese samples had the highest total yeast (24 %) and bacterial contents (36 %). None of the isolates were found to be of major pathogenic importance.
%K Biogenic amine
%K cheese
%K histamine
%K ion-exchange chromatography
%U http://wjst.wu.ac.th/index.php/wjst/article/view/286