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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.
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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