Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

Ubaldo, Juliana Cristina Sampaio Rigueira; Carvalho, Antônio Fernandes de; Fonseca, L. R. C.; Glória, Maria Beatriz Abreu

doi:10.1016/j.foodchem.2015.01.084

Cited by 20 publications

(10 citation statements)

References 35 publications

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“…Cheese bread with cowpea (F) (average ± SD) Total Phenolics (mg GAE/100g) 105.3 ± 5.16ª 188.4 ± 8.92 b Total Flavonoids (mg EQ/100g) 51.7 ± 1.6ª 85.9 ± 2.77 b Condensed Tannins (mg EC/100g) 3.5 ± 0.0 a 7.0 ± 0.28 b SD -Standard Deviation; GAE -Equivalent to gallic acid; EQ -Equivalent to quercetine; EC -Equivalent to catechin; The use of the same letters between the standard cheese bread and cheese bread with cowpea indicates that there is no significant difference between the means, based on the Student's t test at the level of 5%, 95% confidence interval. and Ubaldo et al (2015), cheese contains significant levels of histamine, putrescine, cadaverine, and spermidine. The main factors affecting the formation and accumulation of biogenic amines in cheese are the availability of amino acids, the presence of microorganisms with the appropriate catabolic pathway activated and environmental conditions favorable to the decarboxylation activity.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. Ot was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. Ot was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. Ot was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. Ot is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

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Section: Bioactive Compoundsmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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“…In fact, some studies on raw milk Manchego cheese corroborate the presence of BAs in high quantities [ 8 , 9 ]. On the other hand, it is well known that mastitis can affect quality and enhance proteolysis in milk, and some authors have found a relationship between the somatic cell counts in milk and the content of biogenic amines in cheeses made with that milk [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe’s Milk

Povéda

Jiménez

Perea

et al. 2020

Animals

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Staphylococci are one of the main microorganisms responsible for intramammary infections in sheep, causing important economic losses for farmers and eventually health problems in humans, especially by the consumption of dairy products made with raw milk containing toxic compounds, such as biogenic amines or antibiotic resistant bacteria. This study aimed to check the presence and safety of staphylococci in bulk tank ewe’s milk from different farms, and to determine the relationship between the presence of these staphylococci and farming practices, by applying nonlinear canonical correlation models (OVERALS). Two-hundred and fifty-nine staphylococci from milk samples from eighteen farms were genotyped and representative isolates of the major clusters were identified as belonging to Staphylococcus (S.) aureus, S. epidermidis, S. arlettae, S. lentus, S. simulans, and S. chromogenes species. Identified isolates were assayed in terms of their safety, by evaluating resistance to antimicrobial drugs and the aminobiogenic capacity, using both phenotypic and genetic assays. Antibiotic resistance phenotypic assay revealed that 82.9% were resistant to some antibiotics, although in the genotypic assay only the genes tetM, ermB, ermC, and grlA were detected. Fifty-three percent were high biogenic amine (BA) producers, being putrescine the most produced amine. A lowered risk of finding antibiotic-resistant and BA-producing staphylococci is related to some farming methods such as enrolling in a breeding program, use of good farming practices, postdipping teat disinfection, hygienic livestock housing, or periodic check of the milking machine.

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“…SCC results in decreased cheese yield as a consequence of the low casein content, which results in products of low quality and stability (COONEY et al, 2000). Cheeses made from milk with different levels of SCC had similar characteristics, but the extension and depth of proteolysis increased with SCC (UBALDO et al, 2015). High SCC milk induces an accelerated breakdown of αS1-casein.…”

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Effect of somatic cell count on milk composition and mozzarella cheese quality

Hachana¹,

Znaidi²,

M’Hamdi

2018

Acta Alimentaria

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The aim of this study was to investigate the effect of somatic cell count (SCC) on mozzarella cheese quality. Three categories of raw milk were selected: low (SCC <115 000 cells/ml), medium (SCC=422 000 cells/ml), and high (SCC>987 000 cells/ml). Cheeses were produced on the same day of milk collection and were vacuum packed in plastic bags and analysed weekly for 60 days at cold storage (4 °C). As somatic cell count increases, casein content, casein as a percentage of true protein, lactose content, and titratable acidity decrease signifi cantly in raw milk. No signifi cant differences were observed in moisture, fat, and total protein contents among mozzarella cheese samples from the different SCC categories. However, cheese samples produced from high SCC milk had signifi cantly higher pH (6.83) compared to samples produced with low and medium SCC milk, 5.58 and 5.46, respectively. The extension of proteolysis was not signifi cant for cheese samples made from raw milk with low SCC during the fi rst 30 days of cold storage. Proteolysis levels increased signifi cantly on the 15 th storage day for cheeses made with medium and high SCC, whereas signifi cant increases were only observed on the 45 th storage day for cheeses made with low SCC.

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Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

Cited by 20 publications

References 35 publications

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe’s Milk

Effect of somatic cell count on milk composition and mozzarella cheese quality

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