Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 67, Issue 4, Pages 554-561Publisher
WILEY
DOI: 10.1111/1471-0307.12148
Keywords
Biogenic amines; Chilean Gauda; High-performance liquid chromatography
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Funding
- Direccion de Investigacion from the Universidad Austral de Chile [Proy. PEF-2012-02]
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The presence of four biogenic amines in Chilean Gauda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high-performance liquid chromatography (HPLC), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the Enterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000mg/kg).
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