Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

摘要: In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, proteolysis) in goat cheese made from fresh raw milk or stored for 48 h at 4 degrees C was examined. both cases nonpasteurized. This study designed to evaluate effect quality on profile amines relation population during making. Cheese showed highest counts levels. The storage under refrigeration caused significant increases levels some ripening, but not initially. Tyramine main two cheeses tested, followed by cadaverine. However, differences contents between batches were found putrescine, histamine, beta-phenylethylamine, whose more than twofold higher samples refrigerated milk.