Biogenic Amines Content of Four Types of “Pecorino” Cheese Manufactured in Tuscany

Abstract

Biogenic amines content of four types of Tuscan ewes’ milk “pecorino” cheese was evaluated using
\nHPLC-UV analysis. All cheeses were manufactured in the same dairy factory with different combinations
\nof milk (raw or pasteurized) and type of ripening. Total biogenic amines and tyramine levels
\nof a raw milk “pecorino” ripened five months, partly in a traditional cave, were significantly higher
\nthan those of a pasteurized milk “pecorino” with a similar ripening; and of a two months raw milk
\n“pecorino” ripened in the dairy plant. No statistical significant difference was found when comparing
\ntotal biogenic amines and tyramine contents of the same five month ripened raw milk “pecorino” with a
\npasteurized milk “pecorino” ripened six months, partly in a traditional “fossa.” In raw milk cave-ripened
\nand “fossa”-ripened cheeses, total biogenic amines exceeded 1000 mg/kg. In cheeses manufactured with
\nraw milk and/or in particular ripening environments, specific hygienic cares are needed to limit biogenic
\namines formation.