Taurine in Goat Milk
Taurine in Goat Milk and its products:
- Taurine content in goat milk is close to human milk.
- About 25-57% of free amino acid in goat is in the form of taurine.
- Taurine contend did not significantly vary during fermentation and storage period of fermented product.
- Fermented goat milk produced with selected multiple starters can be a potential functional food.
- Taurine is now part of several functional food and nutraceuticals.
- In dairy products from goat whey has the highest taurine content while cheese contains 12.5-16.5%
- The amount of taurine in milk products do not depend on temperature treatment.
- Cheese made from cacioricotta goat milk, after heating milk to 90 degrees has higher taurine content than in caprino goats cheese obtained by treating milk at lower temperature.
- Taurine has been found to be present in both fresh and ripened cheese providing a new reason for enhancing the value of this typical dairy product.
- Goat’s milk rich in taurine-supplemented food and formula can provide long term beneficial effects to general health of humans.
- The anti-diabetic to anti-ageing properties of taurine makes goat’s milk a good product for consumption by humans for improvement of quality of life.
- Stability of taurine even at high temperature and storage makes its addition suitable for production of dairy products.
- Retention of taurine contains in dairy products as well as in fermented products makes it suitable to use to person requires it in such products
- Fermented goat milk enriched taurine can be a good functional food and nutraceutical.