Effect of Heat Treatments of Milk on Biogenic and Free Amino Acids of Low Fat Ras Cheese

Four ras cheese treatments were made by heating cheese milk 1.5 % fat for 65, 70, 75 and 80 °c. 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 °c (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 °c (t4).