Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk was written by Diezhandino, Isabel;Fernandez, Domingo;Combarros-Fuertes, Patricia;Renes, Erica;Fresno, Jose Maria;Tornadijo, Maria Eugenia. And the article was included in International Journal of Dairy Technology in 2022.SDS of cas: 61-54-1 This article mentions the following:
Valdeon cheese is a Spanish Protected Geog. Indication of blue-veined cheese produced on an industrial scale from raw or pasteurised cow and/or goat milk. The aim of this work was to evaluate the impact of pasteurisation on the microbiol., physicochem. and sensory characteristics of cheese. Cheeses made with raw milk showed higher counts of lactobacilli and enterococci, as well as lower values of pH and D-lactic acid and salt/moisture ratio. Cheeses made with pasteurised milk showed greater extent of proteolysis, higher concentration of free amino acids and lower concentration of biogenic amines. Pasteurisation produced more elastic and harder cheeses, but with a lower sensory profile. In the experiment, the researchers used many compounds, for example, 2-(1H-Indol-3-yl)ethanamine (cas: 61-54-1SDS of cas: 61-54-1).
2-(1H-Indol-3-yl)ethanamine (cas: 61-54-1) belongs to indole derivatives. Indole could be stereoselectively alkylated with chiral cyclopentyl sulfone reagent. Due to this activity, the indole ring system has become an important component or intermediate in the synthesis of heterocycles.SDS of cas: 61-54-1
Referemce:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles