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BACKGROUNDRipened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high‐performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were...
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