Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt
نویسندگان
چکیده
منابع مشابه
Biogenic Amines in Italian Pecorino Cheese
The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62...
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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in c...
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Background and Objectives: In this study, the proteolysis and lipolysis of Poosti cheese produced from raw sheep milk in mountainous eastern regions of Iran were investigated during 90 days of ripening. Materials and Methods: Sodium dodecyl sulfate polyacrylamide gel electrophoresis for proteolysis (SDS-PAGE) and gas chromatography (GC) for free fatty acids (FFAs) were applied to investigate th...
متن کاملBiogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran
Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...
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ژورنال
عنوان ژورنال: SVU- International Journal of Veterinary Sciences
سال: 2022
ISSN: ['2535-1826', '2535-1877']
DOI: https://doi.org/10.21608/svu.2022.117123.1172