Content and distribution of biogenic amines in Dutch-type hard cheese

摘要: Abstract Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts microorganisms (total aerobic facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total TAN; yeasts + moulds), were evaluated within the ripening interval 1–6 months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 R45) using pasteurized milk starter cultures (designated R30-FD R30-CH case cheeses). The from differed their fat content (30% 45% dry matter, respectively). Substantially higher ( P Tyramine increased linearly −1 ) exceeded a toxicological limit. Also putrescine sum all BA significantly Tyramine, phenylethylamine contents, polyamines R45 cheese (299.8, 60.8, 54.3, 419.0 63.2 mg kg fresh respectively) , However, TAC, TAN LAB tended to be  > 0.05) samples than this time interval. microbiological analysis based only on basic groups was inconclusive regarding differences cheeses.