Profile of biogenic amines in goat cheese made from pasteurized and pressurized milks

S. Novella-Rodríguez, M. T. Veciana-Nogués, A. J. Trujillo-Mesa, M. C. Vidal-Carou

Research output: Contribution to journalArticleResearchpeer-review

54 Citations (Scopus)

Abstract

The formation of biogenic amines in goat cheese can be prevented through ensuring hygiene in raw materials and during manufacture, thereby avoiding potential decarboxylating microorganisms. High-pressure treatment may be used to inactivate microorganisms and is a potential alternative to pasteurization. This treatment could provoke higher proteolysis than pasteurization, leading to a higher availability of biogenic amine precursors. We compared the biogenic amine profile throughout the ripening of goat cheese made from pressurized milk with that obtained from pasteurized milk. Results indicate that the profile of biogenic amines is very similar for both cheeses. Tyramine was the prevailing amine in both cheeses, followed by cadaverine, putrescine, and histamine.
Original languageEnglish
Pages (from-to)2940-2944
JournalJournal of Food Science
Volume67
DOIs
Publication statusPublished - 1 Jan 2002

Keywords

  • Biogenic amines
  • Cheese
  • High-performance liquid chromatographic
  • High-pressure treatment
  • Milk

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