Table 1.
Biogenic amine content in dairy products (mg/kg).
Source | Type | Cad | His | Phe | Put | Tyr | Spn | Spd | Reference | |
---|---|---|---|---|---|---|---|---|---|---|
Milk | Raw | Cow | nd | nd | nd | nd | nd | 0.18 | nd | Novella-Rodríguez et al. (2000) |
– | 0.3 | – | – | – | – | – | Bodmer et al. (1999) | |||
Ewe | – | – | – | – | – | nd | nd | Pinho et al. (2004) | ||
Pasteurized | Cow | – | 0.7 | – | – | – | – | – | Bodmer et al. (1999) | |
Yogurt | – | 13 | – | – | – | – | – | Bodmer et al. (1999) | ||
0.27 | nd | nd | nd | nd | 0.43 | 0.34 | Novella-Rodríguez et al. (2000) | |||
Cheese (raw milk) | Sheep | 123.07 | 50 | – | 107.69 | 125 | 115.38 | 369.23 | Mercogliano et al. (2010) | |
Sheep | 26.8 | 0 | 28.6 | 394.1 | 499.6 | 96.4 | Schirone et al. (2011) | |||
Goat | 349.72 | 15.6 | 9.39 | 217.84 | 216.28 | nd | nd | Pinho et al. (2004) | ||
Goat | 88.7 | 88.4 | 11.7 | 191.8 | 830.5 | – | – | Novella-Rodríguez et al. (2002) | ||
Goat | 94 | 117 | 160 | 941 | 258 | 70.5 | 23.5 | Galgano et al. (2001) | ||
Cow | nd | nd | nd | nd | nd | nd | nd | Fernández et al. (2007b) | ||
Cow | nd | nd | nd | nd | nd | nd | nd | Fernández et al. (2007b) | ||
Parmigiano | Cow | 3.2 | 10.9 | – | 1.8 | 6.4 | 4.4 | – | Mayer et al. (2010) | |
Parmigiano | Cow | 15.56 | 28.55 | 9.51 | 75.87 | 29.89 | 7.71 | 4.46 | Innocente and D’Agostin (2002) | |
Extra hard grana | Cow | 249 | – | 18 | – | – | Mayer et al. (2010) | |||
Cheese (pasteurized milk) | Feta | Goat | 82.8 | 84.6 | 4.94 | 193 | 246 | nd | nd | Valsamaki et al. (2000) |
Emmental Hard | Cow | 98.3 | 23.5 | – | 38 | 52.2 | – | 16.8 | Mayer et al. (2010) | |
Cheddar | Cow | nd | 25.4 | – | 4.8 | – | 8.5 | 18.2 | Mayer et al. (2010) | |
Semi hard | Cow | nd | – | – | – | 24.3 | 5.0 | 17.3 | Mayer et al. (2010) | |
Gouda | Cow | nd | – | – | – | 2.43 | 0.5 | 1.73 | Mayer et al. (2010) | |
Edam | Cow | nd | 3.2 | – | – | – | – | – | Mayer et al. (2010) | |
Gorgonzola | Cow | nd | 23.7 | – | – | – | – | – | Mayer et al. (2010) | |
Gorgonzola | Cow | 33.7 | 255.3 | – | 3.2 | 13.2 | 10.8 | 17.2 | Mayer et al. (2010) | |
Smear | Cow | 748.2 | 168.3 | – | 31.3 | 247.6 | 18.5 | 16.6 | Mayer et al. (2010) | |
Semiripenned | Cow | 33.49 | 24.38 | 25.75 | 22.6 | 32.92 | 24.35 | 23.4 | Latorre-Moratalla et al. (2009) | |
Cow | nd | 65.42 | – | 175.39 | 80.9 | – | – | Fernández et al. (2007b) | ||
Goat | nd | 27.68 | – | 18.12 | 30.48 | – | – | Fernández et al. (2007b) | ||
Sheep | nd | nd | – | nd | 301.6 | – | – | Fernández et al. (2007b) | ||
Pecorino Abruzzese | Sheep | 80 | 90 | 300 | 200 | 280 | nd | 20 | Martuscelli et al. (2005) | |
Cheese (blue) | Roquefort | 8.9 | 9.9 | 7.7 | 18.3 | 4.6 | 18.1 | Mayer et al. (2010) | ||
nd | 50 | nd | 25 | 2000 | nd | 18 | Rabie et al. (2011) | |||
2101.4 | 376.6 | 39.7 | 257.2 | 1585.4 | – | – | Novella-Rodríguez et al. (2003) | |||
Mixture | 756.78 | 1041.81 | 875.8 | 1051.98 | – | – | – | Fernández et al. (2007b) | ||
489.4 | 127.2 | – | 237.56 | 526.63 | – | – | Fernández et al. (2007b) | |||
Kefir | 1.8 | 4.0 | nd | 12.1 | 12.8 | nd | 4.5 | Özdestan and Üren (2010) | ||
2.2 | 1.6 | nd | 1.4 | 9.8 | nd | 1.5 | Özdestan and Üren (2010) |
Cad, cadaverine; His, histamine; Phe, 2-phenilethylamine; Put, putrescine; Tyr, tyramine; Spn, spermine; Spd, spermidine; nd, undetected; –, not determined.