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

• 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.