Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Ioana Roxana ȘOIMUȘAN, Adina Lia LONGODOR, Oana Andreea MASTAN, Daniela LADOȘI, Aurelia COROIAN
The presence of smoke when smoking cheeses can have negative effects on the health of consumers. Polycyclic Aromatic Hydrocarbons (PAH) result from pyrolysis processes as well as incomplete combustion without organic sources. The factors that influence the concentration of PAH in cheeses are: temperature, moisture content, type of wood used in the smoking process, origin of the raw material (cow's milk, sheep's milk). The main PAH compound that specifies their presence in food products is benzo[a]pyrene. The interest directed at them is due to the carcinogenic and mutagenic effects they have on human well-being.
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{simplepopup popup="false" name="Citation71"}SOIMUSAN I.R., LONGODOR A.L., MASTAN O.A., LADOSI D., COROIAN A. 2024, POLYCYCLIC AROMATIC HYDROCARBONS IN CHEESES AS A RESULT OF THE SMOKING PROCESS: A REVIEW. Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1, ISSN 2285-5750, 576-583. {/simplepopup}