Content of taurine in Apulian Cacioricotta goat's cheese

Pasqualone, Antonella; Caponio, Francesco; Alloggio, Vincenzo; Gomes, Tommaso

doi:10.1007/s002179900121

Cited by 7 publications

(5 citation statements)

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“…(1992a,b) described the ripening profile of experimental cheeses manufactured from overheated bovine milk, Blaiotta et al. (2001) carried out a microbiological study on buffalo's Cacioricotta, whereas Pasqualone et al. (2000) and Caponio et al.…”

Section: Introductionmentioning

confidence: 99%

“…Information about cheeses from overheated milk is very rare: Calvo et al (1992a,b) described the ripening profile of experimental cheeses manufactured from overheated bovine milk, Blaiotta et al (2001) carried out a microbiological study on buffalo's Cacioricotta, whereas Pasqualone et al (2000) and Caponio et al (2003) investigated some particular technological aspects of goat's Cacioricotta. Little information is available about the biochemistry of this cheese, and investigations on this subject would increase the information about its commercial features and could be useful to improve the general knowledge of cheese ripening.…”

Section: Introductionmentioning

confidence: 99%

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Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

Faccia

Gambacorta

Caponio

et al. 2007

Int J of Food Sci Tech

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A study was carried out in order to assess the influence of the type of milk and of the ripening time on the\ud biochemical changes in Cacioricotta, a craft cheese manufactured from overheated milk. The features of the\ud cheese were strongly influenced by the peculiar cheese-making process, which is also characterized by absence\ud of added starters and ‘forced drying’ in ventilated room. The electrophoretic patterns revealed heterogeneity\ud of as-casein, marked degradation of b-casein and slight hydrolysis of b-lactoglobulin in goat’s cheese,\ud whereas presence of a-lactalbumin and strong hydrolysis of as-casein were found in the ovine cheese. In spite of a significant primary proteolysis, the ripening indices of matured cheeses were low, because of poor secondary proteolysis. Lipolysis proved to be the most significant biochemical event of ripening, and was\ud strongly influenced by the type of milk used. The possible reasons of this particular ripening profile are\ud discussed

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

Faccia

Gambacorta

Caponio

et al. 2007

Int J of Food Sci Tech

Self Cite

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“…Goat's milk showed a high content of taurine (on average 6.55 mg/100 g with a range from 5.52 to 8.53 mg/100 g), and this great variability was also found in the literature (from 2.6 to 11.0 mg/100 g) (Tripaldi et al 1998;Pasqualone et al 2001): according to some authors (Tripaldi et al 1998) different goat breeds (Gargano, Maltese, Saanen and Derivative of Syria) could explain different amount of taurine.…”

Section: Resultsmentioning

confidence: 80%

Taurine in milk and yoghurt marketed in Italy

Manzi

Pizzoferrato

2012

International Journal of Food Sciences and Nutrition

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Taurine, a free amino acid, was studied as natural compound of different typologies of milk: pasteurized, ultra-high temperature (UHT), microfiltered whole and semi-skimmed cow's milk; pasteurized and UHT goat's whole milk and raw buffalo's whole milk. Moreover, taurine contents in yoghurt from cow and goat's milk were evaluated. The data obtained in this research showed that no significant variations of taurine occurred in cow's milk subjected to different technological processes and between whole and semi-skimmed milk. The amount of taurine was less (p < 0.05) in cow's milk (0.60 mg/100 g) than in goat and buffalo's milk (6.55 and 7.32 mg/100 g, respectively). No significant differences in taurine occurred between goat and buffalo's samples. The amounts of taurine in yoghurt reflected, substantially, the content of this molecule in the milk of the relevant animal species. These results are noteworthy because data available in the literature on this molecule in commercial dairy products are old or few.

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“…Several different methods of analysis have been proposed for taurine in foodstuffs and biological samples, including 33 S nuclear magnetic resonance spectroscopy [7], liquid chromatography with fluorescence detection upon derivatization with o-phthalaldehyde (OPA) [8,9,10,11,12], dinitrofluorobenzene [13], and fluorescamine [14]. Very recently, a review covering the analytical methods devised for taurine determination in biological samples was published [15].…”

Section: Introductionmentioning

confidence: 99%

Improved determination of taurine by high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD)

Cataldi

Telesca

2004

Analytical and Bioanalytical Chemistry

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The advantages of the high selectivity of high-performance anion-exchange chromatography (HPAEC) and the sensitive response of taurine at a gold electrode with integrated pulsed amperometric detection (IPAD) have been combined, in order to establish a new analytical method for its determination in real matrices. Potential-time settings of the potential waveform were optimized in order to get the highest amperometric response. The separation of taurine in milk samples was achieved using an alkaline eluent (100 mM NaOH) containing 1 mM Ba(OAc)(2) and a column temperature of 15 degrees C. The inherent merits of using a barium-modified eluent, in terms of taurine separation and detection, are demonstrated. The enhancement in sensitivity under these experimental conditions makes it suitable for taurine determination in milk. Indeed, this method allows high recovery of taurine and satisfies the necessary requirements with respect to accuracy, repeatability and sensitivity with a detection limit of 50 nmol/L, which corresponds to 2.5 pmol. The taurine content in milk samples of some common mammals was evaluated, including human milk. In goat's milk, the taurine content ranged from 46 to 91 mg/L, whereas human and buffalo milk samples exhibited an average content of 18 mg/L and 23 mg/L, respectively.

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Content of taurine in Apulian Cacioricotta goat's cheese

Cited by 7 publications

References 0 publications

Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

Taurine in milk and yoghurt marketed in Italy

Improved determination of taurine by high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD)

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