Handbook on Cheese Production, Chemistry And
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Stella Alpina Fossa Amatriciana
€ 12,00 STELLA ALPINA Ortica, i nostri pomodorini sbucciati e caramellati, ventricina teramana, aromi naturali. € 12,00 PAPA FRANCESCO La nostra marmellata di cipolla, pecorino, salamotto piccante, castagne, ceci, mozzarella. € 12,00 FOSSA Formaggio di Fossa, pere, miele, mozzarella. € 12,00 AMANDULA Mandorle tostate, crema di zucca, pancetta, parmigiano, mozzarella. € 12,00 AMATRICIANA Guanciale di maiale, pecorino romano, pomodorino, mozzarella. € 8,00 € 12,00 CIOCORÌ dessert Ricotta fresca, cioccolato bianco, cioccolato al latte, rum. € 12,00 COLONNATA Zucchine pastellate, Lardo di Colonnata, mozzarella. € 12,00 SIBILLA Il nostro sorbetto di peperone, alici del Cantabrico, fiori di zucca pastellati, mozzarella. € 12,00 IL VOLO La nostra maionese all’arancia, baccalà, friarielli, i nostri pomodorini, mozzarella. € 12,00 7 FORMAGGI AL TARTUFO 5 formaggi, tartufo, porcini. € 12,00 BOSCAIOLA Salsiccia di cinghiale, tartufo, porcini, pomodoro, mozzarella. € 12,00 NAPOLI E BUFALA Mozzarella di bufala, pomodoro, aglio, alici del Cantabrico, il nostro pomodorino. € 10,00 CIVETTUOLA Friarielli al vapore, mozzarella, bufala, liquirizia. € 12,00 MARGHERITA FRANCHINO Pomodoro, stracciatella pugliese, i nostri pomodorini sbucciati e caramellati, basilico nano fresco. € 12,00 VALTELLINA Pomodoro, porcini, speck, rucola, cipolla fresca, parmigiano. € 12,00 MAZURKA Rucola, squacquerone, prosciutto crudo, mozzarella. € 12,00 ZA CARMELLA Profumata mortadella affettata al momento, auricchio, pistacchi, erba cipollina, mozzarella. € 12,00 PRINCIPESSA Rucola, il nostro pomodorino sbucciato fresco, mozzarella di bufala, mozzarella. € 12,00 di stagione PROSCIUTTO E FICHI Fichi freschi, prosciutto crudo, nocciole, gorgonzola, pomodoro. € 12,00 LA MAIALINO La nostra focaccia integrale, porchetta di maialino, il nostro gelato al rosmarino. € 12,00 BROCCOLELLA La nostra focaccia integrale, profumata mortadella affettata al momento, broccoli al vapore, bufala. -
Publication of an Application for Approval of a Minor Amendment in Accordance with the Second Subparagraph of Article 53(2)
30.8.2016 EN Official Journal of the European Union C 315/3 OTHER ACTS EUROPEAN COMMISSION Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (2016/C 315/03) The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1). APPLICATION FOR APPROVAL OF A MINOR AMENDMENT Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (2) ‘BRA’ EU No: PDO-IT-02128 — 18.3.2016 PDO ( X ) PGI ( ) TSG ( ) 1. Applicant group and legitimate interest Consorzio di Tutela del Formaggio BRA DOP (association for the protection of ‘Bra’ PDO cheese) Via Silvio Pellico 10 10022 Carmagnola (TO) ITALIA Tel. +39 0110565985. Fax +39 0110565989. Email: [email protected] The Consorzio di Tutela del Formaggio BRA DOP is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013. 2. Member State or Third Country Italy 3. Heading in the product specification affected by the amendment(s) — Product description — Proof of origin — Production method — Link — Labelling — Other [to be specified] 4. Type of amendment(s) — Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amend ment to the published single document. -
We Serve Foods Made with Seasonal Ingredients by Small Local Producers Who Respect the Environment and Are Part of a Short Distribution Chain
We serve foods made with seasonal ingredients by small local producers who respect the environment and are part of a short distribution chain. Such selected ingredients guarantee quality, health and wellbeing. The menu à la carte comes also with an ad hoc monthly menu which includes typical recipes from the different regional culinary traditions, while paying homage to the extraordinary various and rich foods which can be tasted in the Bel Paese (like Dante used to call Italy) from North to South. Our special SELECTIONS APPETIZERS Carabaccia THE CASARO CARABACCIA 10 CHEESEMAKER’S SELECTION Onion soup with Tuscan bread It is an ancient recipe from This soup was described for the first time in 6 cheeses: Maremma buffalo milk ricotta, Allergens: GLUTEN, MILK AND DAIRY PRODUCTS the Balkans (from the Greek 1549 by Cristoforo da Messiburgo in his robiola of Roccaverano goat cheese, pecorino di karabos, which means concave recipe book “Libro novo nel quale s’insegna Pienza sheep cheese made with raw milk aged TUSCAN PECORINO shell). Between the XI and the a far d’ogni sorta di vivande” - New in ashes, parmigiano reggiano cheese made SHEEP CHEESE FLAN 10 XIII century, in fact, many book which teaches you to cook any sort of with red cow’s milk and aged for 30 months, With sautéed pears in balsamic Greek artists came to Florence food - and included many spices and sugar Langhe blue cheese, castelmagno cheese made vinegar from Modena to decorate its churches. according to the Renaissance’s taste. with mountain pasture milk 18 Allergens: EGG AND BY-PRODUCTS, MILK AND Allergens: MILK AND DAIRY PRODUCTS DAIRY PRODUCTS 4 cheeses: Maremma buffalo milk ricotta, CHICKEN LIVER pecorino di Pienza sheep cheese made with raw TERRINE 12 Pecorino sheep cheese and pears milk aged in ashes, parmigiano reggiano cheese With a syrupy cherry heart and It has always been the typical breakfast of Tuscan farmers. -
The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains. -
A Project By
ANTIPASTO SALUMERIA ZUPPE SECONDI POLENTA FRIES , gorgonzola dip 9 SALUMI GF POLLO MATTONE GF STRACCIATELLA Prosciutto di Parma, capocollo, salsiccia Calabrese 18 Roasted free range chicken, rosemary, garlic, 25 POLPETTINE in tomato sauce 10 Egg drop, spinach, chicken broth, parmigiano reggiano 9 homemade taralli, olives sautéed spinach, roasted potatoes ARANCINI rice balls stuffed with ragu, melted mozzarella 10 GF GF PROSCIUTTO + FORMAGGIO MINESTRONE POLLO PARMIGIANA SPIDUCCI seasoned, grilled sirloin steak skewers 10 Prosciutto di Parma, hot salami, Italian cheeses, 18 Zucchini, potatoes, beans, celery, carrots, 9 Breaded boneless organic chicken breast, melted mozzarella, 26 POMODORI caponata, olives spicy tomato broth parmigiano, tomato sauce, rapini, roasted potatoes Bruschetta 8 GF PASTA + FAGIOLI TONNO SCOTTATO + CAPONATA GF FORMAGGI GF Seasonal tomato wedges, red onions, black olives, basil, 10 White + Romano bean soup, pancetta, 10 Seared Ahi tuna*, black olive salsa, green beans 29 Selection of soft + hard Italian cheeses, 17 oregano, extra-virgin olive oil, balsamic vinegar ditalini pasta, spicy tomato broth walnuts, honey peppered pineapple GF TROTA ALLA GRIGLIA GF Mozzarella di bufala, vine ripened tomatoes, basil, 17 Grilled trout, lemon caper drizzle, baby summer 28 extra-virgin olive oil, balsamic vinegar GF BURRATA squash, fava bean Traditional Italian cheese, Prosciutto di Parma, 18 RISOTTO FUNGHI arugula, aged balsamic vinegar GF SALMONE FRESCO ATLANTICO GF GF Grilled portobello, oyster + cremini mushrooms, 14 with -
LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati. -
Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG. -
Good Rules Helpful Information for Food Sector Operators, in Charge of Retail Outlets
GOOD RULES Helpful information for food sector operators, in charge of retail outlets. Protected Designation of Origin. GNAT ESI IO D N D O E F T O C R E I G T I O N R • P • P. D.O. GORGONZOLA CHEESE With these brief notes we just wish to remind you of a few “important details” concerning the use of the Protected Designation of Origin for “Gorgonzola” cheese (upon slice sale, pre-packed sale, preparation of speciality food products, etc.), which, during our inspections of Retail Outlets, we have found to be inadequate, unconformable or even prosecutable. In line with the mutually beneficial relationship that exists among those involved in the “fieldwork”, we would like to thank you in advance for the time you may wish to devote to us. The Ispectors of the Consortium for the Protection of Gorgonzola Cheese THE PRODUCT SOFT TABLE CHEESE MADE FROM UNHEATED CURD, BELONGING TO THE CATEGORY OF MOULD-RIPENED CHEESES, (CHEESES FEATURING A RANGE OF VERTICAL BLUE AND GREEN VEINS, ALSO REFERRED TO IN ITALIAN AS “ERBORINATURA”). THERE ARE TWO VARIETIES ON SALE: SWEET SPICY GORGONZOLA GORGONZOLA CHEESE CHEESE Origin branding performed on both faces of thecheese wheel, bearing the initials CG, as well as the identification number of the of the applica- ble cheese factory. Branding upon placing on the market, by means of the second identification mark re- lated to P.D.O. Gorgonzola cheese: this consists in individual embossed aluminium sheets used to wrap the vari- ANDING ous portions of product. Upon placing the product on the market, it will al- R ways be necessary to trace back to the origin and to the specific batch of the product on display, marketed and/or used by the Retail Outlet. -
Business Class
BUSINESS CLASS MENÙ DEL PIEMONTE Piemonte Cucina raffinata, cibi freschi e sapori antichi della Regione BEST AIRLINE CUISINE Per la settima volta consecutiva Alitalia vince il Best Airline Cuisine, che premia la qualità gastronomica dei menù serviti a bordo ITALIANO Volare ha il sapore della cucina italiana La cucina italiana è conosciuta e apprezzata in tutto il mondo: ogni piatto raccoglie in sé la storia, la cultura e la tradizione del nostro Paese e delle sue Regioni. Alitalia è orgogliosa di offrirle i suoi esclusivi menù regionali, dandole l’opportunità di assaporare il vero “Made of Italy” su ogni volo. Oggi vi accompagniamo alla scoperta dei profumi e dei sapori del Piemonte. La cucina piemontese è tra le più raffinate e varie d’Italia, avendo unito le vecchie tradizioni contadine all’influenza gastronomica della vicina Francia. I particolari distintivi di questa cucina sono: l’utilizzo di verdure crude, i saporiti formaggi, la presenza estesa dei tartufi e l’uso attento dell’aglio che ha dato origine alla tradizionale bagna cauda. Un elemento importante nella cucina tipica della regione è il riso, che ha in questa zona la maggior produzione a livello europeo. I prodotti tipici della regione soddisfano i gusti e le esigenze dei Piemontesi: dall’aperitivo con i famosi grissini torinesi, alla farinata e il fritto misto, fino ai dolci di fantasiosa pasticceria come gli amaretti, il torrone alla nocciola e il gianduia. Durante il nostro viaggio, vi faremo sperimentare il meglio del Piemonte in ricette reinterpretate in chiave moderna -
Mozzarella & Wine
MOZZARELLA WHOLE FISH RAW BAR MARKET PRICE RAW BAR PLATE FOR ONE / 32 GF & WINE BAR Two shrimp, 8 oz. Lobster, Colossal Crab Cocktail MOZZARELLA CLASSICA / 10 GF Freshly caught whole fish flown in daily fromG reece, Hand Stretched Italy, Spain, Portugal, Florida and New Zealand. Our IMPORTED BUFALA CLASSICA / 12 GF fish is charcoal grilled with olive oil, lemon and sea salt. Delicate All fish is served deboned. OYSTERS EAST & WEST COAST* / MP GF BURRATA / 12 GF Always offering house favorite Mediterranean Branzino LITTLENECK CLAMS* / 14 GF Deliciously Creamy along with a seasonal selection of wild caught local, On The Half Shell BURRATA AL TARTUFO / 16 GF exotic specialty fish and seafood. WHITE SHRIMP COCKTAIL / 18 GF With Black Truffle LOBSTER COCKTAIL / 24 GF WHIPPED RICOTTA / 12 GF FISH Acacia Honey & Sea Salt COLOSSAL CRAB COCKTAIL / 20 GF MEDITERRANEAN BRANZINO / 36 GF REGGIANO PARMIGIANO / 12 GF Brussel Sprouts, Applewood Bacon, Apple, Leeks, Aged 36 Months Huckleberry Reduction APPETIZERS ONE NORTH PLATTER / 35 CHILEAN SEABASS / 47 GF “1/2 LOBSTER” BISQUE / 19 Choice of One Cheese, One Meat and Dragon Tongue Beans, Chorizo Broth, Tomato Classic Creamy Bisque with Lobster Garnish Conserva, Preserved Clams & Mussels, Spinach GF Two Vegetable CRISPY CALAMARI & SHRIMP / 20 FARROE ISLANDS SALMON / 39 GF Calamari, Shrimp & Cherry Peppers with Olive Heirloom Carrots, Baby Turnips, Baby Potatoes, Oil Aioli SALUMI & VEGETABLES Apricot Gastrique, Ras El Hanout Butter HUMMUS & GRILLED PITA / 14 PROSCIUTTO CRUDO DI PARMA DOP / 12 GF PAN ROASTED -
Cheeses of Italy Hard 2396.Pdf
Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO -
Factors Influencing Biogenic Amines Accumulation in Dairy Products
REVIEW ARTICLE published: 28 May 2012 doi: 10.3389/fmicb.2012.00180 Factors influencing biogenic amines accumulation in dairy products Daniel M. Linares, Beatriz del Río,Victor Ladero, Noelia Martínez, María Fernández, María Cruz Martín and Miguel A. Álvarez* Instituto de Productos Lácteos de Asturias, (IPLA – CSIC), Villaviciosa, Spain Edited by: Fermented foods are among the food products more often complained of having caused Giovanna Suzzi, University of Teramo, episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, Italy cheese is the main product likely to contain potentially harmful levels of BA, specially tyra- Reviewed by: Giuseppe Spano, University of mine, histamine, and putrescine. Prompted by the increasing awareness of the risks related Foggia, Italy to dietary uptake of high biogenic amine loads, in this review we report all those elabo- Maria Martuscelli, University of ration and processing technological aspects affecting BA biosynthesis and accumulation Teramo, Italy in dairy foods. Improved knowledge of the factors involved in the synthesis and accumu- *Correspondence: lation of BA should lead to a reduction in their incidence in milk products. Synthesis of Miguel A. Álvarez, Instituto de Productos Lácteos de Asturias, BA is possible only when three conditions converge: (i) availability of the substrate amino Carretera de Infiesto s/n. 33300 acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; Villaviciosa, Spain. and (iii) environmental conditions favorable to the decarboxylation activity.These conditions e-mail: [email protected] depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.