Distribution of Biogenic Amines and Polyamines in Cheese

ABSTRACT Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened che...

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Bibliographic Details
Published in:Journal of food science 2003-04, Vol.68 (3), p.750-756
Main Authors: Novella-Rodríguez, S., Veciana-Nogués, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Format: Article
Language:English
Subjects:
biogenic amines
Cheese
Food science
Histamine
polyamines
spermine
tyramine
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Summary:ABSTRACT Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard‐ripened raw‐milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well‐tolerated products for histamine‐ and tyramine‐sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb08236.x