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The Tyramine Content of Cheese

✍ Scribed by Kosikowsky, F.V.; Dahlberg, A.C.

Book ID
122728163
Publisher
American Dairy Science Association
Year
1948
Tongue
English
Weight
723 KB
Volume
31
Category
Article
ISSN
0022-0302

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The tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0-425 pg/g. Highest results were found in Camembert-type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that patients taking monoamine-oxidase inhibiting drugs should b