Skip to main content
SpringerLink
Log in

Content of taurine in Apulian Cacioricotta goat's cheese

  • ORIGINAL PAPER
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Author information

Authors and Affiliations

  1. Istituto di Industrie Agrarie, Università degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy e-mail: antonella.pasqualone@agr.uniba.it, , , , , , IT

    A. Pasqualone, Francesco Caponio & Vincenzo Alloggio

  2. Istituto di Produzioni e Preparazioni Alimentari, Università degli Studi di Bari, Via Napoli 25, 71100, Foggia, Italy, , , , , , IT

    Tommaso Gomes

Authors
  1. A. Pasqualone
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Francesco Caponio
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vincenzo Alloggio
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Tommaso Gomes
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Received: 5 August 1999 / Revised version: 14 September 1999

Rights and permissions

Reprints and permissions

About this article

Cite this article

Pasqualone, A., Caponio, F., Alloggio, V. et al. Content of taurine in Apulian Cacioricotta goat's cheese. Eur Food Res Technol 211, 158–160 (2000). https://doi.org/10.1007/s002179900121

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/s002179900121

Search

Navigation