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High content of biogenic amines in Pecorino cheeses |
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| Authors: | Maria Schirone Rosanna TofaloGiuseppe Fasoli Giorgia PerpetuiniAldo Corsetti Anna Chiara ManettaAurora Ciarrocchi Giovanna Suzzi |
| Affiliation: | Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant''Angelo, Teramo, Italy |
| Abstract: | Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese and it can influence biogenic amines (BA) content. |
| Keywords: | Abruzzo ewe cheese Biogenic amines Quantitative PCR |
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