A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.

Foods · 2024 · PMC11353796 · PMID 39200510

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a decreasing trendno p-value reported

Considering the ripening, the highest amounts of histamine differed between cheeses, as those made with raw milk reached the highest concentration after 60 days of ripening, while those made from pasteurized milk and SLAB reached the highest concentration after 30 days, although a decreasing trend was then observed.

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