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Amine biogenesis during cheese preservation.

[In Italian. / En italien.]

Author(s) : CERUTTI G., CECCHI L., BRASCA M., MANERA E., PAITA F.

Type of article: Article

Summary

Measurement of the changes in free amine content, tyramine and histamine concentrations and decarboxylative activity of the enzymatic complexes of Taleggio and Gorgonzola cheese, stored at 4 or 20 deg C for 0 to 150 days. During storage at 4 deg C, the two amine rates progressively increase up to a 200 ppm maximal value. At 20 deg C, these values are higher. A 4 deg C storage temperature is advised.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-3678
  • Languages: Italian
  • Source: Riv. Sci. Aliment. - vol. 23 - n. 4
  • Publication date: 1994

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