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Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk



Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk



Lait 77(1): 101-108



An efficient method for the simultaneous determination of free amino acids (FAA) and biogenic amines (BA) was applied to the analysis of cheeses (presumed to have been manufactured from raw milk) of the following types: Emmental (n = 18), Bergkase (n = 28), semi-hard cheeses (n = 18) and soft cheeses (n = 41).

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