Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties

ABSTRACT: This observational study aimed to investigate the occurrence and distribution of biogenic amines in a representative set of traditional cheeses, grouped by milk origin (bovine and non-bovine) and cheesemaking technology into hard cheeses, pasta filata cheeses, and soft cheeses. For each sa...

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Autors principals:	Giuseppe Natrella, Leonardo Mancini, Mariana Miccolis, Anna Mottola, Lucia Ranieri, Angela Di Pinto, Francesco Maria Calabrese, Michele Faccia, Giuseppe Celano, Maria De Angelis
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-04-01
Col·lecció:	Journal of Dairy Science
Matèries:	biogenic amine cheese technology microbial population
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S0022030226001037
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