Please use this identifier to cite or link to this item: https://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
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

Show full item record

WEB OF SCIENCETM
Citations

14
checked on Sep 16, 2019

Page view(s)

121
Last Week
0
Last month
4
checked on Sep 18, 2019

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.