"Content and distribution of biogenic amines in Dutch-type hard cheese"@en . . "Food Chemistry" . "1" . "Obsah a distribuce biogenn\u00EDch amin\u016F v Eidamsk\u00E9m s\u00FDru"@cs . . "Novick\u00E1, Kate\u0159ina" . "Pechov\u00E1, Pavla" . "414901" . "ripening cheese; decarboxylase activity; tyramine; starter culture"@en . . "RIV/62156489:43210/07:00102690" . . . "\u0160ustov\u00E1, Kv\u011Btoslava" . "Obsah a distribuce biogenn\u00EDch amin\u016F v Eidamsk\u00E9m s\u00FDru"@cs . . . "Z(MSM 432100001)" . "[822C4AF54222]" . "129;137" . . "Sm\u011Bl\u00E1, Dana" . "Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g" . . . . "RIV/62156489:43210/07:00102690!RIV08-MSM-43210___" . . . "Kalhotka, Libor" . . "Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of one to six months in Dutch-type hard cheese, produced by two different producers (the cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 cheeses). The cheeses from the two producers differed in their fat content (30 and 45 % of fat in dry matter, respectively). Substantially higher (P<0.01) contents of tyramine and the sum of biogenic amines were found in the outer-part samples in comparison with the core ones in the R30 cheeses, which corresponded with higher (P<0.01) TAN counts in this part of the cheese with presumably more favourable g"@en . "43210" . "Content and distribution of biogenic amines in Dutch-type hard cheese"@en . "Content and distribution of biogenic amines in Dutch-type hard cheese" . . "9"^^ . "102" . . "0308-8146" . . "6"^^ . "Content and distribution of biogenic amines in Dutch-type hard cheese" . . . . "nen\u00ED"@cs . "6"^^ . "NL - Nizozemsko" . "Komprda, Tom\u00E1\u0161" . .