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- Title
Presence of biogenic amines in a traditional salted Italian cheese.
- Authors
INNOCENTE, N.; MARINO, M.; MARCHESINI, G.; BIASUTTI, M.
- Abstract
Asino cheese is a traditional Italian cheese ripened in a special dilute brine (salmuerie), mixed with whey, milk and milk cream. The aim of this work was to ascertain whether this processing technology can influence amine production. The study demonstrated that biogenic amine content increased gradually in the Asino cheese during the soaking phase in brine. Moreover, the biogenic amine content of the salmuerie was very high and the salmuerie and the Asino cheese had a similar relative profile in amine content. These results suggested that the biogenic amines migrate from the brine into the cheese as a result of the concentration differential existing between the two systems.
- Subjects
BIOGENIC amines; SALT; CHEESE; MILK; AMINES
- Publication
International Journal of Dairy Technology, 2009, Vol 62, Issue 2, p154
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/j.1471-0307.2009.00479.x