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Biogenic amines contents of Van herby cheese matured by different methods

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In this study, biogenic amines levels of Van herby cheese (Van Otlu peynir) matured in dry-salted/filling (basma) and brine (salamura)-salted techniques were investigated. For this purpose, a total of 100 herby cheese samples matured by dry-salted and brine-salted techniques (50 dry-salted and 50 brine-salted) were purchased from the grocery stores in Van province, and chemical characteristics and biogenic amines contents of the samples were determined. |

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Biogenic amines contents of Van herby cheese matured by different methods

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