Abstract
The chapter will present the main aspects related to biogenic amines (BAs) in cheese: their origin and main producers, occurrence in artisanal cheese, relevance in public health, analytical methodologies for detection and control means. Regarding dairy products, cheese is the main matrix related to BA accumulation due its nutritional and microbial composition. Artisanal and ripened cheeses gain highest relevance due to the use of starter lactic acid bacteria (LAB) and the development of non-starter LAB, the main group related to BA production. The knowledge of how BAs are produced and how they can be controlled are extremely reliable, which ensures the safety of these products that may pose a risk to public health.
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