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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

G. Bonczar, M. Filipczak-Fiutak, A. Pluta-Kubica, I. Duda, M. Walczycka, and L. Staruch

University of Agriculture in Krakow, Krakow, Poland

 

E-mail: magda.filipczak-fiutak@urk.edu.pl

Abstract: The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.

Keywords: Acid-curd cheese ; Rennet-curd cheese ; Fried cheese ; Biogenic amines ; Toxicity 

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-018-0490-y

 

Chemical Papers 72 (10) 2599–2606 (2018)

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