Histamine production in low-salt cheddar cheese

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 102 103, and 104 microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic acid soluble) during the ripening period. Histamine levels, however, remained low in the inoculated cheeses (

Original languageEnglish (US)
JournalJournal of Food Protection
Volume54
Issue number11
StatePublished - Nov 1 1991

Fingerprint

Cheddar cheese
Cheese
histamine
Lactobacillus buchneri
Histamine
cheeses
Salts
salts
Milk
phosphotungstic acid
milk
trichloroacetic acid
pasteurized milk
glycine (amino acid)
proteolysis
Phosphotungstic Acid
ripening
Trichloroacetic Acid
microorganisms
Lactobacillus

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Histamine production in low-salt cheddar cheese. / Stratton, Jayne E.; Hutkins, Robert W; Taylor, Stephen L.

In: Journal of Food Protection, Vol. 54, No. 11, 01.11.1991.

Research output: Contribution to journalArticle

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