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Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Portmann R., Badertscher R., Bisig W., Jakob E., Schafroth K., Fröhlich-Wyder M. T.

Influence of the contamination level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.

In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada. 2021, 1.

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Zusammenfassung:

L. parabuchneri has been identified as an important histamine producing species that survives the scalding conditions of most cheeses varieties. Even slight contamination in the processed milk may cause strong histamine formation during cheese ripening. Therefore, the prevention of contaminations in raw milk and exclusion of contaminated milk from processing are important measures to ensure the safety and quality of raw milk cheeses.

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Influence of the contamination level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.

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Influence of the contamination level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening.

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