Evaluation of Biogenic Amines in Milk and Selected Fermented Milk Products
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Date
2020
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Publisher
College of Food Processing Technology and Bioenergy Anand Agricultural University Anand
Abstract
Biogenic amines (BA) in food is emerged as one of the main concerns for the food illness
which constitute a potential public health concern because of their toxicological and
physiological effects. BA represents a group of toxic compounds, with low molecular weight
which are structurally related to alkaloids. These amines play important physiological roles in
plants and animals. The consumption of foods containing high concentrations of biogenic
amines has been associated with health hazards. BA are generally found in fermented foods
and beverages of both animal or plant origin. It is especially detected in foods with high
protein content which includes fish and fish products, meat and meat products, eggs, and
dairy products. They are released when proteins are microbially/enzymatically hydrolyzed.
Dairy products especially cheeses are one of the foods with highest biogenic amine content.
Several factors such as the type of raw milk, the use of starter cultures and the conditions and
time of the ripening process contribute significantly to the production of BA formation.