John Larsen researches strategies to inhibit Biogenic Amines and other defects in ripened cheeses

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=tEjLpkzurk4

Biogenic amines (BA) are small compounds that can accumulate in cheese and have toxicological affects, off-flavors, and undesirable gas formation. Currently there are no federally established toxicological limits for BA in dairy products. The Wisconsin dairy industry needs to be prepared to reduce levels of BA in their products due to potential changes in FDA guidelines. This study will propose new strategies during manufacturing to reduce incidence of BA in cheese. This project aligns to Dairy Task Force 2.0 Recommendation #27 (‘Regulatory changes needed to FDA product standards of identity’). • 🌐 VISIT OUR WEBSITE: http://dairyinnovationhub.wisc.edu • 👥 OUR SOCIAL MEDIA: • Twitter: https://x.com/dairy_hub • Facebook: / dairyinnovationhub • LinkedIn: / dairy-innovation-hub

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