Abstract
Four Ras cheese treatments were made by heating cheese milk 1.5 % fat for 65, 70, 75 and 80 oC. Fresh samples of mentioned treatments were analyzed for moisture, fat, total nitrogen, salt and acidity. Analyzed for free amino acids and biogenic amines was carried out when fresh, and after 3 and 6 months. Total biogenic amines and free amino acids increased as ripening period progressed in all cheese treatments. Total biogenic amines of cheese made from 1.5% fat milk increased by raising the temperature of heat treatment up to 75 oC (T3). However, the total free amino acids and biogenic amines of cheese made from 1.5% fat milk decreased by raising the temperature of heat treatments up to 80 oC (T4).
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