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Foods 2018, 7(7), 108; https://doi.org/10.3390/foods7070108

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
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Received: 27 May 2018 / Revised: 23 June 2018 / Accepted: 6 July 2018 / Published: 7 July 2018
(This article belongs to the Special Issue Biogenic Amines on Food Safety)
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Abstract

Iodine is an essential trace element involved in the regulation of thyroid metabolism and antioxidant status in humans and animals. The aim of this study was to evaluate the effect of ewes’ dietary iodine supplementation on biogenic amines content as well as microbiological and physico-chemical characteristics in a raw milk cheese at different ripening times (milk, curd, and 2, 7, 15, 30, 60, and 90 days). Two cheese-making trials were carried out using milk from ewes fed with unifeed (Cheese A) or with the same concentrate enriched with iodine (Cheese B). The results indicated that the counts of principal microbial groups and physico-chemical characteristics were quite similar in both cheeses at day 90. Cheese B was characterized by a higher content of biogenic amines and propionic acid. Propionic bacteria were found in both cheeses mainly in Trial B in agreement with the higher content of propionic acid detected. View Full-Text
Keywords: raw milk cheese; biogenic amines; iodine feed; physico-chemical composition raw milk cheese; biogenic amines; iodine feed; physico-chemical composition
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Schirone, M.; Tofalo, R.; Perpetuini, G.; Manetta, A.C.; Di Gianvito, P.; Tittarelli, F.; Battistelli, N.; Corsetti, A.; Suzzi, G.; Martino, G. Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese. Foods 2018, 7, 108.

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