Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/9065
Title: Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus
Authors: Malissiova, Eleni 
Arsenos, Georgios 
Papademas, Photis 
Fletouris, Dimitrios J. 
Manouras, Athanasios 
Aspri, Maria 
Nikolopoulou, Aikaterini 
Giannopoulou, Alexandra 
Arvanitoyannis, Ioannis Sotirios 
Keywords: Cyprus
Donkey milk
Greece
Hygiene
Milk composition
Issue Date: 1-Feb-2016
Publisher: Blackwell Publishing Ltd
Source: International Journal of Dairy Technology, Volume 69, Issue 1, 1 February 2016, Pages 143-146
Abstract: This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk produced in Greece and Cyprus. The average values for pH, fat, protein and lactose were 7.14, 0.52 g/100 mL, 1.22 g/100 mL and 7.01 g/100 mL, respectively, whereas aflatoxin M1 and beta-lactam residues were not detected in any sample. The microbiological analysis revealed very low somatic cell counts and total microbial counts, while Escherichia coli, Salmonella spp and Listeria monocytogenes were not detected in any sample. The sensory evaluation classified the milk as white, thin, with a slightly sweet pleasant taste, pleasant milky aroma, sweet flavour and no persistent aftertaste.
URI: http://ktisis.cut.ac.cy/handle/10488/9065
ISSN: 1364727X
Rights: © 2016 Society of Dairy Technology
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