Biogenic Amines in Italian Pecorino Cheese

摘要: The quality of distinctive artisanal cheeses is closely associated with the territory production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese included in this sector market widely diffused Italy (approximately 53.727t production). a common name given indicate Italian made exclusively from pure ewes' milk characterized by high content fat matter mainly produced middle south traditional procedures raw or thermized milk. microbiota plays major role development organoleptic characteristics but can also responsible for accumulation undesirable substances, such as biogenic amines (BA). Several factors contribute qualitative quantitative profiles BA’s environmental hygienic conditions, pH, salt concentration, aw, content, pasteurization milk, decarboxylase microorganisms, starter cultures, temperature time ripening, storage, part (core, edge) presence cofactor. Generally, total range about 100-2400 mg/kg, prevalence toxicologically important BA’s, tyramine histamine. BA becoming increasingly consumers cheese-maker alike, due potential threats toxicity humans consequent trade implications.