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Histamine content in rennet ripening cheeses during storage at different temperatures and times

Anna Madejska

Anna Madejska

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePulawy, Poland
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Madejska, Anna
, 
Mirosław Michalski

Mirosław Michalski

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePulawy, Poland
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Michalski, Mirosław
, 
Marzena Pawul-Gruba

Marzena Pawul-Gruba

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePulawy, Poland
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Pawul-Gruba, Marzena
 und 
Jacek Osek

Jacek Osek

Department of Hygiene of Food of Animal Origin National Veterinary Research InstitutePulawy, Poland
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Osek, Jacek
  
30. März 2018
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Online veröffentlicht: 30. März 2018
Seitenbereich: 65 - 69
Eingereicht: 31. Okt. 2017
Akzeptiert: 26. Feb. 2018
DOI: https://doi.org/10.2478/jvetres-2018-0009
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© 2018 A. Madejska et al., published by Sciendo
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Fig. 1

Concentration of histamine in mould cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD
Concentration of histamine in mould cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD

Fig. 2

Concentration of histamine in mould cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD
Concentration of histamine in mould cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD

Fig. 3

Concentration of histamine in hard cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD of three replicates
Concentration of histamine in hard cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD of three replicates

Fig. 4

Concentration of histamine in hard cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD of three replicates
Concentration of histamine in hard cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD of three replicates
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Biologie, Molekularbiologie, Mikrobiologie und Virologie, Biologie, andere, Medizin, Veterinärmedizin
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