Novella-Rodríguez Sonia, Veciana-Nogués M Teresa, Roig-Sagués Artur X, Trujillo-Mesa Antonio J, Vidal-Carou M Carmen
Department de Nutrició i Bromatologia, Centre de Referència en Tecnologia d'Aliments, Facultat de Farmàcia, Universitat de Barcelona, Av Joan XXIII s/n, E-08028 Barcelona, Spain.
J Food Prot. 2004 Jan;67(1):110-6. doi: 10.4315/0362-028x-67.1.110.
In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4 degrees C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4 degrees C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and beta-phenylethylamine, whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.
在本研究中，检测了用新鲜原料乳或在4℃下储存48小时的原料乳制成的山羊奶酪中微生物数量、生物胺含量及相关参数（pH值、水分和蛋白水解）的变化情况。两种情况下的牛奶均未经过巴氏杀菌。本研究旨在评估牛奶质量对奶酪制作过程中微生物群体演变相关的生物胺谱的影响。由在4℃下储存48小时的原料乳制成的奶酪显示出最高的微生物数量和生物胺水平。冷藏条件下牛奶的储存导致成熟过程中一些微生物和生物胺水平显著增加，但最初并未增加。酪胺是所测试的两种奶酪中的主要生物胺，其次是尸胺。然而，批次间胺含量的主要差异在于腐胺、组胺和β-苯乙胺，在冷藏48小时的原料乳样品中，这些胺的含量比新鲜牛奶样品中的高出两倍多。
