Bioactive amines in mozzarella cheese from milk with varying somatic cell counts

• Autor(a) principal: Ubaldo, Juliana Cristina Sampaio Rigueira
• Data de Publicação: 2015
• Outros Autores: Carvalho, Antônio Fernandes, Fonseca, Leorges Moraes, Glória, Maria Beatriz Abreu
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2015.01.084; http://www.locus.ufv.br/handle/123456789/19376
• topic: Tyramine; Spermine; Storage; Proteolysis

The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.