Survey of the furosine content in cheeses marketed in Spain

Journal of Food Protection

Volumn 63, Issue 7, 2000, Pages 974-975

  Villamiel, Mar ^a   Arias, María ^a   Corzo, Nieves ^a   Olano, Agustín ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; CHEESE RIPENING; FUROSINE; SPAIN;

EID: 0033919132     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.7.974     Document Type: Article

References (8)

1. European Community. 1994. Dairy chemist's group document VI/CG/1018/94. European Community, Brussels.
2. International Dairy Federation. 1993. Determination of nitrogen content. Provisional Standard 20B, annex to part 1. International Dairy Federation, Brussels.
3. Ministerial Decree. March 18, 1994. Establishing of a maximum value of furosine in Mozzarella and other pasta-filata fresh cheeses. Ital. Offic. J. (GU.) 69 (March 24).
4. Resmini, P., and L. Pellegrino. 1991. Analysis of food heat damage by direct HPLC of furosine. Int. Chrom. Lab. 6:7-11.
5. Resmini, P., L. Pellegrino, and G. Batelli. 1990. Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital. J. Food Sci. 3:17.1-183.
6. Resmini, P., L. Pellegrino, F. Masotti. 1993. Evaluation of the extent of the Maillard reaction for the quality control of low-heat-treated dairy products. Int. Dairy Fed. Spec. Issue 9303:153-164.
7. Resmini, P., L. Pellegrino, F. Masotti, A. Tirelli, and F. Prati. 1992. Detection of reconstituted milk powder in raw and in pasteurized milk by direct HPLC of furosine. Sci. Tecn. Latt.-Cas. 43:169-186.
8. Villamiel, M., M. Arias, N. Corzo, and A. Olano. 1999. Use of different thermal indices to assess the quality of pasteurized milks. Z. Lebensm. Unters. Forsch. 208:169-171.