Biogenesi di ammine nella conservazione dei formaggi

Biogenic amines were studied in samples of different cheese varieties variously stored. The results show that when Taleggio and Gorgonzola cheeses are stored at 4°C both Tyramine and Histamine tend to increase progressively up to a maximum of 200 ppm in both cheeses studied. The same trend in found in cheeses stored for 150-120 days. When stored at +20°C both amines tend to increase, Tyramine exceeding 300 ppm and Histamine 100 ppm. These results show that in the storage at 4°C, toxic amount of Tyramine and Histamine were not produced