A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)

Gennaro MC; Valentina GIANOTTI; Emilio MARENGO; D Pattono; Turi RM

doi:10.1016/S0308-8146(03)00009-8

A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)

Gennaro MC, Valentina GIANOTTI, Emilio MARENGO, D Pattono, Turi RM

Risultato della ricerca: Contributo su rivista › Articolo in rivista › peer review

Abstract

A full 2³ experimental design was applied to identify conditions of cheesemaking which will minimise the contents of four biogenic amines (putrescine, cadaverine, histamine and tyramine) in cheese. The variables of the study were represented by: (1) pasteurisation of milk, (2) type of bacterial strain and (3) curd temperature. Each experiment was a process of cheesemaking. To evaluate the pure experimental error, each experiment was repeated three times for a total of 24 cheeses. Samples of each cheese, after 30 days of ripening, were analysed for amine contents by HPLC. The conditions for minimising the formation of biogenic amines were different for each amine, confirming that different bacteria and metabolic pathways were involved.

Lingua originale	Inglese
pagine (da-a)	545-551
Numero di pagine	7
Rivista	Food Chemistry
Volume	82
Numero di pubblicazione	4
DOI	https://doi.org/10.1016/S0308-8146(03)00009-8
Stato di pubblicazione	Pubblicato - 2003

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10.1016/S0308-8146(03)00009-8

http://hdl.handle.net/11579/17338

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title = "A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)",

abstract = "A full 23 experimental design was applied to identify conditions of cheesemaking which will minimise the contents of four biogenic amines (putrescine, cadaverine, histamine and tyramine) in cheese. The variables of the study were represented by: (1) pasteurisation of milk, (2) type of bacterial strain and (3) curd temperature. Each experiment was a process of cheesemaking. To evaluate the pure experimental error, each experiment was repeated three times for a total of 24 cheeses. Samples of each cheese, after 30 days of ripening, were analysed for amine contents by HPLC. The conditions for minimising the formation of biogenic amines were different for each amine, confirming that different bacteria and metabolic pathways were involved.",

author = "Gennaro MC and Valentina GIANOTTI and Emilio MARENGO and D Pattono and Turi RM",

note = "Funding Information: The staff of the “Istituto lattiero-caseario” di Moretta (Cuneo, Italy) are thanked for the technical assistance during the cheese-making. This study has been supported by a grant from the Italian Ministry of University and Scientific Research.",

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doi = "10.1016/S0308-8146(03)00009-8",

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AU - MC, Gennaro

AU - GIANOTTI, Valentina

AU - MARENGO, Emilio

AU - Pattono, D

AU - RM, Turi

N1 - Funding Information: The staff of the “Istituto lattiero-caseario” di Moretta (Cuneo, Italy) are thanked for the technical assistance during the cheese-making. This study has been supported by a grant from the Italian Ministry of University and Scientific Research.

PY - 2003

Y1 - 2003

N2 - A full 23 experimental design was applied to identify conditions of cheesemaking which will minimise the contents of four biogenic amines (putrescine, cadaverine, histamine and tyramine) in cheese. The variables of the study were represented by: (1) pasteurisation of milk, (2) type of bacterial strain and (3) curd temperature. Each experiment was a process of cheesemaking. To evaluate the pure experimental error, each experiment was repeated three times for a total of 24 cheeses. Samples of each cheese, after 30 days of ripening, were analysed for amine contents by HPLC. The conditions for minimising the formation of biogenic amines were different for each amine, confirming that different bacteria and metabolic pathways were involved.

AB - A full 23 experimental design was applied to identify conditions of cheesemaking which will minimise the contents of four biogenic amines (putrescine, cadaverine, histamine and tyramine) in cheese. The variables of the study were represented by: (1) pasteurisation of milk, (2) type of bacterial strain and (3) curd temperature. Each experiment was a process of cheesemaking. To evaluate the pure experimental error, each experiment was repeated three times for a total of 24 cheeses. Samples of each cheese, after 30 days of ripening, were analysed for amine contents by HPLC. The conditions for minimising the formation of biogenic amines were different for each amine, confirming that different bacteria and metabolic pathways were involved.

UR - https://iris.uniupo.it/handle/11579/17338

U2 - 10.1016/S0308-8146(03)00009-8

DO - 10.1016/S0308-8146(03)00009-8

M3 - Article

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VL - 82

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JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)

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