Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses |
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Authors: | Rosalba Lanciotti Francesca Patrignani Luciana Iucci Maria Elisabetta Guerzoni Giovanna Suzzi Nicoletta Belletti Fausto Gardini |
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Affiliation: | 1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna – Campus Universitario Scienze degli Alimenti, Piazza Goidanich 60, 47023 Cesena, Italy;2. Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via C. Lerici 1 64023, Mosciano Sant’Angelo – Teramo, Italy |
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Abstract: | The aim of this work was to evaluate the biogenic amine (BA) content during the ripening of both bovine and ovine cheeses obtained using milk subjected to a homogenization treatment at 100 MPa before cheese-making. The data obtained were compared with those from cheeses produced by the same milks without any treatment or thermized. The results showed that both microbial ecology and BA concentrations of cheeses during ripening were significantly influenced by the type of milk used for cheese-making and by the treatment applied to the raw materials. In particular, the microbial counts found in Caciotta indicated that the high pressure homogenization (HPH) of milk significantly reduced the presence of the yeasts, Micrococcaceae and lactobacilli at the end of ripening. On the other hand, the HPH treatment of milk favoured the proliferation of yeasts in ovine cheese. Moreover, the ovine cheeses were characterized by a remarkably higher accumulation of BA than bovine cheeses. However, the HPH treatment of milk was able to drastically reduce the biogenic amine concentrations in both cheese typologies at the end of ripening. |
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Keywords: | Cheese Biogenic amines High pressure homogenization Thermization |
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