World Journal of Engineering Research and Technology

Nino Dzirkvelishvili* and Tamta Utnelishvili

ABSTRACT

This article discusses the formation of toxic compounds such as biogenic amines in cheese. The issue of biogenic amine contamination of dairy products remains relevant today. Biogenic amines ingested with food are rapidly detoxified by amine oxidases. If the detoxification process is impaired or the concentration of biogenic amines is too high, they become toxic metabolites and pose a serious threat to human health. Adaptation of dairy production practices continues to evolve as consumers demand stricter rules on ingredientsand transparency to ensure their protection. With increasing speculation about production standards, the dairy industry needs to be able to verify current operations to meet these requirements, which can also serve as quality indicators for consumers. One of the main topics of discussion over the past decade has been concerns about a class of nitrogenous compounds known as biogenic amines.

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