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Effect of milk heating on taurine content and on compositional characteristics in Apulian Cacioricotta goat's cheese
No full textDistribution of taurine during cheese-making from goat’s milk
No full textTaurine, a sulfonated amino acid derived from methionine and cysteine metabolism, has been identified as a major player in numerous biological functions. The distribution of taurine among dairy products, their by-products and waste was followed during different cheese-making processes based on goat's milk. The results obtained showed that, compared with the amount of taurine present in the starting milk, the biggest proportion of taurine was found in whey while only 12.5-16.5% was found in the goats' cheeses. Besides, a significantly higher content of taurine was found in Cacioricotta goats' cheese, obtained from milk after initial heating at 95 degrees C for 5 min, than in Caprino goat's cheese, obtained from milk heated at lower temperatures, thus highlighting the role of thermal treatment for taurine retention. The findings indicated the opportunity of recovering taurine from whey
L'olio di copertura delle conserve vegetali. Nota II: i funghetti
No full textThe aim of this paper was to evaluate the oxidative and hydrolytic degradation level of the oils utilised as liquid medium of inoil preserved mushrooms. This was achieved both by routine analyses and by determination of the fatty acid composition and of the unsaturated fatty acid trans isomer contents. The HPSEC analysis of polar compounds was also carried out to determine the main classes of compounds constituting them. The obtained results showed that only the HPSEC analysis of polar compounds and the analysis of trans isomers could be successfully utilised at vthe purpose of ascertaining the quality of the examined oils
Measurement of degradation of the lipid fraction in margarines
No full textThe aim of this investigation was to measure
the extent of oxidative and hydrolytic degradation of
commonly marketed margarines by separating and determining
the polar compounds of the fat fraction and evaluating
the classes of substances they contained. The analytical
techniques used were silica gel chromatography
for the polar compound separation and high-performance
size-exclusion chromatography (HPSEC) for the determination
of the single classes of substances forming
them. Routine analyses were also carried out, and the
fatty acid composition and trans isomer contents determined
to provide a more comprehensive characterisation.
The results obtained showed a considerable variability
in the fatty acid composition due to the use of fats
and oils from different vegetable sources and the different
hardening processes used for the vegetable fat stock
in manufacturing the margarines. The results of the analyses
sometimes showed a high trans isomer content
with values exceeding 25%. The overall level of lipid
degradation in the margarines was estimated by determining
the polar compounds. The HPSEC analyses of
the polar compounds provided measurements of triglyceride
oligopolymers, oxidised triglycerides and diglycerides,
which are considered to be reliable parameters for evaluating the quality of edible fats and oils
La valutazione dell’influenza dell’allevamento sulla qualità della frazione lipidica di Diplodus Puntazzo
No full textProspettive di utilizzo del latte di capra per la produzione di latti fermentati funzionali
No full textEvoluzione dei fenomeni di degradazione della frazione grassa di insaccati durante la stagionatura
No full text“Influenza del trattamento termico del latte di capra sul contenuto di taurina e sulla composizione chimica del Cacioricotta e di altri derivati caseari”
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