Presence of biogenic amines in Ricotta Forte, a traditional Italian dairy product from the Puglia region

Ricotta Forte is a niche dairy product belonging to the traditional Italian agroindustrial products of the Puglia region. It is produced from sheep, cow or goat whey proteins as “classic” ricotta, but is characterized by a prolonged shelf life. The intense fermentation process that is the result of a unique manufacturing technology that requires a considerable amount of handling and prolonged ripening makes the product a favourable substratum for biogenic amine (BA) production. The aim of the present study was to determine the presence of the most important BAs, such as cadaverine, putrescine, histamine, tyramine, β-phenylethylamine, spermine and spermidine, in samples of different kinds of Ricotta Forte produced and purchased within the traditional area. High levels of BAs were detected in all the samples, especially in those to which no preservative (sorbic acid) was added. Since Ricotta Forte is used mostly in small quantities (one-two teaspoons) as a flavouring ingredient in pasta, meatballs, appetizers, etc. to enrich and enhance their taste, the amount of BAs eaten is not alarming. However its consumption is not recommended for persons belonging to categories at risk for such compounds.