Histamine production in low-salt cheddar cheese

To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 10² 10³, and 10⁴ microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic acid soluble) during the ripening period. Histamine levels, however, remained low in the inoculated cheeses (<5 mg/100 g), suggesting that the potential for histamine formation may be minimal in low-salt Cheddar cheese. It was concluded that the relatively low levels of proteolysis and low temperature of storage were primarily responsible for inhibiting histamine production.