1 Biogenic Amines in Cheeses: Types and Typical Amounts; Abstract; 1.1 Biogenic Amines in Foods. Chemical Structures and Biosynthetic Pathways; 1.2 Analytical Determination of Biogenic Amines in Food Products; 1.3 Physiological and Toxicological Aspects of the Main Biological Amines Found in Food Products; 1.3.1 Histamine; 1.3.2 Tyramine and 2-Phenylethylamine; 1.3.3 Putrescine and Cadaverine; 1.4 General Legislation Concerning Biogenic Amines in Foods; 1.5 Presence of Biogenic Amines in Cheese; 1.6 Biogenic Amines in Cheeses: Technological Aspects; 1.6.1 Ripening Time

1.6.2 Kind of Milk1.6.3 pH and NaCl Concentration; 1.6.4 Storage Time and Temperature; 1.6.5 Packaging; 1.6.6 Possible Mitigation Strategies Against Biogenic Amines; References; 2 Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach; Abstract; 2.1 Cheese Proteins and Caseins. Chemical Degradation; 2.2 Protein Evolution in High-Moisture Mozzarella Cheeses Under Refrigerated Conditions; 2.2.1 Materials; 2.2.2 Analytical Methods; 2.2.3 Results and Discussion; 2.3 Conclusions; References

3 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative ApproachAbstract; 3.1 Degraded Cheese Proteins and Caseins. The Role of Moisture; 3.2 Protein Evolution in Low-Moisture Mozzarella Cheeses Under Refrigerated Conditions; 3.2.1 Materials; 3.2.2 Analytical Methods; 3.2.3 Results and Discussion; 3.3 Conclusions; References; 4 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach; Abstract; 4.1 Degraded Cheese Proteins and Caseins. The Role of Food Processing

4.2 Protein Evolution in Sliced Mozzarella Cheeses Under Refrigerated Conditions4.2.1 Materials; 4.2.2 Analytical Methods; 4.2.3 Results and Discussion; 4.3 Conclusions; References