Repository logo
 
Publication

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

2008Journal article Restricted access
Simple item page
dc.contributor.authorPintado, Ana I. E.
dc.contributor.authorPinho, Olívia
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.contributor.authorPintado, M. E.
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2010-10-08T17:52:44Z
dc.date.available2010-10-08T17:52:44Z
dc.date.issued2008
dc.description.abstractTerrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and establish tentative correlations between these profiles and formation of biogenic amines. For this goal, 29 cheeses from five batches, manufactured in as many dairy farms located throughout the PDO region, were analysed. The viable numbers of the total (mesophilic) microflora, enterococci, lactococci, lactobacilli, enterobacteria, staphylococci, pseudomonads, yeasts and moulds were determined by 30 d, following classical plate counting on specific media. Free amino acid and biogenic amine contents were determined by reverse-phase high-pressure liquid chromatography. The concentration of biogenic amines correlated well with microbial viable numbers, in both qualitative and quantitative terms; significant correlations were observed between enterococci and phenylethylamine (r ¼ 0.868, po0.0001), and between lactococci and cadaverine (r = 0.646, p <0.002) and tyramine (r = 0.868, p<0.0001). On the other hand, 220 g of Terrincho cheese would have to be consumed at a given time if the threshold of worst case risk was to be attained, which appears unrealistic for a typically single-doses meal ingredient. This study has contributed to deepen the knowledge on the microbiological and biochemical features of a unique Portuguese cheese throughout ripening, and to rationalize its safe consumption in terms of biogenic amines.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPINTADO, Ana I. E. [et al.] - Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. International Dairy Journal. ISSN 0958-6946. 18: 6 (2008) 631–640por
dc.identifier.doi10.1016/j.idairyj.2007.11.021
dc.identifier.urihttp://hdl.handle.net/10400.14/2744
dc.language.isoengpor
dc.publisherElsevierpor
dc.titleMicrobiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farmspor
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.familyNamePintado
person.familyNameGomes
person.givenNameAna
person.givenNameMaria Manuela
person.givenNameAna Maria
person.identifier456608
person.identifier162628
person.identifier.ciencia-id871B-4017-FC07
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0002-4931-708X
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridF-5696-2013
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id6602847645
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id57190668768
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationcf43b696-b273-4051-bb79-3a9f8fb63940
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
1-s2.0-S0958694607002518-main.pdf
Size:
224.12 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals