European Food Research and Technology

, Volume 211, Issue 3, pp 158–160

Content of taurine in Apulian Cacioricotta goat's cheese

Authors

  • A. Pasqualone
    • Istituto di Industrie Agrarie, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy e-mail: antonella.pasqualone@agr.uniba.it
  • Francesco Caponio
    • Istituto di Industrie Agrarie, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy e-mail: antonella.pasqualone@agr.uniba.it
  • Vincenzo Alloggio
    • Istituto di Industrie Agrarie, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy e-mail: antonella.pasqualone@agr.uniba.it
  • Tommaso Gomes
    • Istituto di Produzioni e Preparazioni Alimentari, Università degli Studi di Bari, Via Napoli 25, 71100, Foggia, Italy
ORIGINAL PAPER

DOI: 10.1007/s002179900121

Cite this article as:
Pasqualone, A., Caponio, F., Alloggio, V. et al. Eur Food Res Technol (2000) 211: 158. doi:10.1007/s002179900121

Abstract

 Taurine (Tau) is a sulfonated amino acid which is not incorporated into polypeptide structures and whose importance in the growth of newborns and young children has been well established. It is the most abundant free amino acid in goat's milk, where it occurs in higher amounts than in other kinds of milk. Tau and other free amino acids were analysed by high-performance liquid chromatography in Apulian Cacioricotta goat's cheese. Tau was present in both fresh and ripened cheese, providing a new reason for enhancing the value of this typical local dairy product.

Key words TaurineApulian Cacioricotta goat cheeseHigh-performance liquid chromatography

Copyright information

© Springer-Verlag Berlin Heidelberg 2000