HIGHLIGHTS
- who: Nevijo Zdolec and collaborators from the Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb have published the article: Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures, in the : Processes 2022, 10, 10. of 21/Dec/2021
- what: The aim of this study was to evaluate the amount of BAs-tryptamine u03b2-phenylethylamine putrescine cadaverine histamine tyramine spermidine and spermine-in the core and rind of cheeses ripened by bacteria (n = 61) and by mold cultures (n = 8). High amount of BAs (above . . .
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