“…Other factors may also contribute to the formation of biogenic amines in cheese, such as milk quality, pH, salt concentration, water availability, temperature and duration of ripening and storage, starter and non-starter lactic acid bacteria, bacterial density and the presence of cofactors and amine catabolism (Galgano, Caruso, Condelli, & Favati, 2012;Pachlová, Bunka, Flasarová, Válková, & Bunková, 2012;Santos, Souza, Cerqueira, & Gloria, 2003;Spizzirri et al, 2013). It has been reported that conditions leading to accelerated or enhanced proteolysis can result in a significant increase in biogenic amines during the ripening of cheese (Buň ková et al, 2013;Calzada et al, 2013;FernandezGarcia, Tomillo, & Núñez, 1999;Leuschner, Kurihara, & Hammes, 1998;Loizzo et al, 2013;Redruello et al, 2013). It is well known that mastitis can affect the quality and enhance proteolysis in milk; however no information is available regarding its role in the formation and accumulation of biogenic amines in cheese.…”