Biogenic amines were studied in samples of different cheese varieties variously stored. The results show that when Taleggio and Gorgonzola cheeses are stored at 4 degree C both Tyramine and Histamine tend to increase progressively up to a maximum of 200 ppm in both cheeses studied. The same trend in found in cheeses stored for 150-120 days. When stored at +20 degree C both amines tend to increase, Tyramine exceeding 300 ppm and Histamine 100 ppm. These results show that in the storage at 4 degree C, toxic amount of Tyramine and Histamine were not produced.
Biogenesis of amines in storage of cheese
Brasca M;
1994
Abstract
Biogenic amines were studied in samples of different cheese varieties variously stored. The results show that when Taleggio and Gorgonzola cheeses are stored at 4 degree C both Tyramine and Histamine tend to increase progressively up to a maximum of 200 ppm in both cheeses studied. The same trend in found in cheeses stored for 150-120 days. When stored at +20 degree C both amines tend to increase, Tyramine exceeding 300 ppm and Histamine 100 ppm. These results show that in the storage at 4 degree C, toxic amount of Tyramine and Histamine were not produced.File in questo prodotto:
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