Aim: To investigate the presence of biogenic amines (BAs) in Montasio cheese
produced by using different cheese manufacturing practices.
Methods and Results: Three batches of Montasio cheese were made in the following
way: batch A using raw milk and natural milk culture, batch B with
thermized milk and natural milk culture and batch C with thermized milk and
natural milk culture added of a commercial starter culture. During 120 days of
ripening analyses were performed for microbial counts and BA content; indeed,
the potential to produce BAs was screened in lactic acid bacteria and Enterobacteriaceae
isolates. At the end of ripening, the total BA contents of cheeses
from batches A, B and C were 166Æ3, 207Æ3 and 29Æ8 mg kg)1, respectively.
Amino acid decarboxylase activity was widespread among isolates.
Conclusions: The BA content of Montasio cheese from the three batches was
below the threshold proposed as potentially toxic. The highest BA content was
found in cheese produced using thermized milk and natural milk culture;
therefore, the thermal treatment of milk was not enough by itself to reduce the
counts of decarboxylase-positive bacteria in cheese. The use of selected starters
guaranteed a low BA content in Montasio cheese.
Significance and Impact of the Study: The study of the effects of some technological
processes on the incidence of decarboxylative microbiota in ‘protected
denomination of origin’ cheeses could provide useful information on the hygienic
risk related to their production.
