Evaluation of different strategies for the elimination of biogenic amines present in cheeses that undergo high levels of proteolysis during processing and ripening – 2

Project details

Abbreviation: ELAMINA2

Start date: 2024-01-01End date: 2024-12-31


Esneki Zentroa - Leartiker, following the recommendations of the EFSA (European Food Safety Authority), has been researching since 2022 into the possibilities of reducing the presence of biogenic amines in fermented dairy products so that the entire population can consume them without health risks. Thus, following this line of research, during 2024 the ELAMINA project will be continued with ELAMINA2, where the main objective of the project is to identify, on a real scale, the combination of commercial ferments that would give rise to pressed paste cheeses free of histamine and tyramine.

The ELAMINA2 project has been supported and, therefore, considered a priority for implementation by the Food Safety Research Coordination Board led by ELIKA.

  • Leartiker
Activities carried out by Leartiker
  • Research on the effect of bacteriology on the presence of biogenic amines in ripened cheeses.
  • Identification of specific ferments leading to quality cheeses free of histamine and/or tyramine.

This website uses its own and third-party cookies in order to offer you the best possible user experience.

Before continuing, you must decide what to do with these cookies. You can accept all or save the selection you make.


We use the technical cookies necessary for the operation of the website and we save your preferences for cookie settings and chosen language.


We use third-party sites to analyze browsing and to display embedded information (YouTube and Flickr). Activate the desired options.

Not accepting third-party cookies will mean that we do not show you certain content. Although we will show you a link to access them.

For more information see: Privacy policy