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|Title:||Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus||Authors:||Malissiova, Eleni
Fletouris, Dimitrios J.
Arvanitoyannis, Ioannis Sotirios
|Keywords:||Cyprus;Donkey milk;Greece;Hygiene;Milk composition||Category:||Veterinary Science||Field:||Agricultural Sciences||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||DOI:||10.1111/1471-0307.12245||Journal:||International Journal of Dairy Technology||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:||1471-0307||DOI:||10.1111/1471-0307.12245||Rights:||© 2016 Society of Dairy Technology||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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