1College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388 110, Gujarat, India
*Corresponding Author: B.H. Joshi, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388 110, Gujarat, India, Email: bhavesh@aau.in
Online published on 30 October, 2025.
Biogenic amines (BAs) are low molecular weight organic bases with biological activity that are formed in foods by microbial decarboxylation of the corresponding amino acids or by transamination of aldehydes and ketones by amino acid transaminases. As these BAs are toxic and act as a spoilage indicator, their presence determines the quality of food.
Milk and selected milk products were assessed for the presence of selected BAs such as histamine, tyramine, tryptamine, spermine, spermidine, cadaverine and putrescine using HPTLC.
It was observed that histamine, spermidine and tryptamine were present in the raw as well as pasteurized milk of cow and buffalo. Pasteurised milk found to show low concentration of tryptamine than the raw milk. Cheese was found with the presence of histamine, tryptamine and putrescine throughout the storage. Though, BAs are present within safe limit in all the milk and selected milk products but their presence indicates a serious quality concern.
Biogenic amines, Fermented milk products, HPTLC, Milk
