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Tyramine content of some Cuban cheeses

✍ Scribed by Vidaud, Z. E. ;Chaviano, J. ;Gonzáles, Esther ;García Roché, M. O.

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
207 KB
Volume
31
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 better not eat cheese, except processed or short-maturing types.

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