Table 2. Biogenic amine levels of fresh and ripened Akcakatik cheese samples

Samples	Black cumin (g/10 g)
	Tryptamine	Pheniletilamine	Putrescine	Cadaverine	Histamine	Tyramine
K1	0.03	-	-	-	10.3	-
K2	0.03	-	-	-	7.06	-
K3	0.04	-	-	-	9.19	-
K4	0.03	-	-	-	5.17	-
K5	0.02	-	-	-	18.9	-
K6	0.03	-	-	-	7.85	-
K7	0.03	-	-	-	3.55	-
Average	0.03 ± 0.01				8.86 ± 4.73
D1	0.03	-	-	-	13.7	-
D2	0.02	-	-	-	5.80	-
D3	0.02	-	-	-	8.94	-
D4	0.02	-	-	-	8.55	0.05
D5	0.02	-	-	-	21.7	-
D6	0.02	-	-	-	23.2	0.03
D7	0.02	-	-	-	6.94	-
D8	0.02	-	-	-	44.6	0.03
Average	0.02 ± 0.00	-	-	-	16.64 ± 12.45	0.013 ± 0.01