Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese

International Journal of Food Microbiology

Volumn 52, Issue 3, 1999, Pages 189-196

  Fernandez Garcia E ^a   Tomillo, J ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

Added proteinases, Manchego cheese; Biogenic amines; Capillary electrophoresis; Raw milk

Indexed keywords

BIOGENIC AMINE; CYSTEINE PROTEINASE; HISTAMINE; NEUTRAL PROTEINASE; TRYPTAMINE; TYRAMINE;

ARTICLE; BACTERIAL GROWTH; CHEESE; DAIRY INDUSTRY; DECARBOXYLATION; PH; PROTEIN DEGRADATION;

ANIMALS; BIOGENIC AMINES; CHEESE; CYSTEINE ENDOPEPTIDASES; ELECTROPHORESIS, CAPILLARY; ENTEROCOCCUS; FOOD MICROBIOLOGY; HISTAMINE; LACTOBACILLUS; LEUCONOSTOC; PHENETHYLAMINES; SHEEP; TRYPTAMINES; TYRAMINE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); MICROCOCCUS SP.; OVIS;

EID: 0345534825     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00144-0     Document Type: Article

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