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Journal of Dairy Science Vol. 73 No. 7 1700-1706
© 1990 by American Dairy Science Association ®
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Analysis and Heat Stability of Taurine in Milk

B. Saidi 1 and J. J. Warthesen 2

1 Department of Food Chemistry, IAV Hassan II, Rabat, Morocco
2 Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

A method based on formation of the fluorescamine derivative of taurine and HPLC was developed for analysis of taurine in milk. Taurine in milk ranged from 2.4 to 12.0 mg/L. The degradation of taurine in taurine-fortified milk and in a buffered taurine and lactose solution (pH 6.7) was determined by heating at 80, 100, and 120°C. First-order reaction kinetics were observed for taurine losses in milk and buffered solution. Activation energies were 20.5 and 21.0 kcal/mol for milk and buffered solution, respectively. The taurine loss in milk seems to proceed through browning with the same degradation rate as lysine.

Key Words: taurine • heat stability • analysis

Submitted on December 7, 1989
Accepted on February 13, 1990






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