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Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Author(s) -
NovellaRodríguez S.,
VecianaNogués M.T.,
TrujilloMesa A.J.,
VidalCarou M.C.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08842.x
Subject(s) - pasteurization , cadaverine , tyramine , biogenic amine , putrescine , food science , chemistry , raw milk , ripening , microorganism , amine gas treating , histamine , bacteria , biology , biochemistry , organic chemistry , receptor , neurotransmitter , genetics , enzyme , endocrinology
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.