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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

  • Caterina Barone
  • Marcella Barebera
  • Michele Barone
  • Salvatore Parisi
  • Aleardo Zaccheo

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
    Pages 1-18
  3. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
    Pages 19-30
  4. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
    Pages 31-36
  5. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
    Pages 37-41

About this book

Introduction

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis. 

Keywords

Biogenic amines in cheese CYPEP:2006 Cheese casein content Chemical degradation profile of Mozzarella Food fermentation Protein modification of cheese Low-Moisture Mozzarella High-Moisture Mozzarella

Authors and affiliations

  • Caterina Barone
    • 1
  • Marcella Barebera
    • 2
  • Michele Barone
    • 3
  • Salvatore Parisi
    • 4
  • Aleardo Zaccheo
    • 5
  1. 1.COIF AssociationPalermoItaly
  2. 2.Agency for the Environmental Protection (ARPA) SiciliaRagusaItaly
  3. 3.COIF AssociationPalermoItaly
  4. 4.Industrial ConsultantPalermoItaly
  5. 5.Bioethica Food Safety Engineering SaglLugano-PregassonaSwitzerland

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods