Tryptamine, tyramine and histamine content of Domiati, Ras and Roquefort cheese
el-Zayat, A.I.
Zeitschrift für die Gesamte Hygiene und Ihre Grenzgebiete 32(7): 410-411
1986
ISSN/ISBN: 0049-8610 PMID: 3765723 Document Number: 274905
Domiati cheese made from fresk milk contained higher amounts of tryptamine, tryramine, and histamine than cheese made from reconstituted milk. Also, the formed amounts of the studied amines in Domiati cheese decreased by increasing its content of NaCl and by its making from pasteurized milk, while they increased by storage. The levels of tryptamine, tyramine, and histamine of Ras and Roquefort cheese were also determined.