Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks |
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| Authors: | S Novella-Rodríguez MT Veciana-Nogués AJ Trujillo-Mesa MC Vidal-Carou |
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| Affiliation: | Authors Novella-Rodríguez, Veciana-Nogués, Vidal-Carou are with the Dept. de Nutriciói Bromatologia-CeRTA, Facultat de Farmacia, Univ. de Barcelona, Av Joan XXIII s/n, E-08028 Barcelona, Spain. Author Trujillo-Mesa is with the Planta de Tecnologia dels Aliments-CeRTA-XiT, Facultat de Veterinaria, Univ. Autònoma de Barcelona, E-08193 Cerdanyola del Vallès, Barcelona, Spain. Direct inquiries to author Vidal-Carou (E-mail: ). |
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| Abstract: | 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. |
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| Keywords: | biogenic amines cheese highpressure treatment milk high-performance liquid chromatographic |
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