Cacioricotta goat's cheese is the most common dairy product from goat's milk in Apulia, Southern Italy. Its processing technology usually requires a starting step consisting in milk heating at temperatures of about 90-95degreesC. This product, both fresh and 15-day ripened, was found to contain taurine, a sulfonated amino acid that is not incorporated into polypeptide structures but has many biochemical functions in the organism. For assessing the effects of the heating treatment of milk on taurine content and compositional characteristics of Apulian Cacioricotta goat's cheese, two different curdlings were carried out: the first following the processing technology of this cheese, and the second with the same technological scheme except for the use of unheated milk. The obtained results showed a significantly higher content of both taurine and proteins in Cacioricotta goat's cheese than in the cheese obtained from unheated milk.

Effect of milk heating on taurine content and on compositional characteristics in Apulian goat’s cheese

PASQUALONE, Antonella;
2003-01-01

Abstract

Cacioricotta goat's cheese is the most common dairy product from goat's milk in Apulia, Southern Italy. Its processing technology usually requires a starting step consisting in milk heating at temperatures of about 90-95degreesC. This product, both fresh and 15-day ripened, was found to contain taurine, a sulfonated amino acid that is not incorporated into polypeptide structures but has many biochemical functions in the organism. For assessing the effects of the heating treatment of milk on taurine content and compositional characteristics of Apulian Cacioricotta goat's cheese, two different curdlings were carried out: the first following the processing technology of this cheese, and the second with the same technological scheme except for the use of unheated milk. The obtained results showed a significantly higher content of both taurine and proteins in Cacioricotta goat's cheese than in the cheese obtained from unheated milk.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/74992
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