Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening
- Author
- NOVELLA-RODRIGUEZ, S1 ; VECIANA-NOGUES, M. T1 ; ROIG-SAGUES, A. X2 ; TRUJILLO-MESA, A. J3 ; VIDAL-CAROU, M. C1
[1] Departament de Nutrició i Bromatologia-CeRTA. Facultat de Farmàcia, Universitat de Barcelona. Av. Joan XXIII s/n, 08028 Barcelona, Spain
[2] Unitat de Higiene dels Aliments-CeRTA. Facultat de Veterinària, Universitat Autònoma de Barcelona., 08193 Cerdanyola del Vallès, Barcelona, Spain
[3] Planta de Tecnologia dels Aliments-CeRTA-XiT. Departament de Ciència Animal i dels Aliments, Facultat de Veterinària. Universitat Autònoma de Barcelona, 08193 Cerdanyola del Vallès, Barcelona, Spain - Source
Journal of dairy science. 2002, Vol 85, Num 10, pp 2471-2478, 8 p ; ref : 38 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- biogenic amine cheese high performance liquid chromatography starter
- Keyword (fr)
- Activité microbienne Affinage fromage Chromatographie HPLC Etude expérimentale Fromage chèvre Industrie laitière Lactobacillus cremoris Lactococcus lactis Lait pasteurisé Levain Microbiologie industrielle Protéolyse Putrescine Tryptamine Tyramine Amine biogène Bactérie Lactobacillaceae Micrococcales Streptococcaceae
- Keyword (en)
- Microbial activity Cheese ripening HPLC chromatography Experimental study Goat milk cheese Dairy industry Lactobacillus cremoris Lactococcus lactis Pasteurized milk Fermentation starter Industrial microbiology Proteolysis Putrescine Tryptamine Tyramine Biogenic amine Bacteria Lactobacillaceae Micrococcales Streptococcaceae
- Keyword (es)
- Actividad microbiana Curación queso Cromatografía HPLC Estudio experimental Queso de cabra Industria láctea Lactobacillus cremoris Lactococcus lactis Leche pasteurizada Levadura Microbiología industrial Proteolisis Putrescina Amina biógena Bacteria Lactobacillaceae Micrococcales Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14353590
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(02)74329-4 
https://dx.doi.org/10.3168/jds.S0022-0302(02)74329-4
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