1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/14112
DC FieldValueLanguage
dc.contributor.authorIoannou, Christina A.-
dc.contributor.authorPapademas, Photis-
dc.contributor.authorSouroullas, Kallis-
dc.contributor.authorAspri, Maria-
dc.date.accessioned2019-06-26T09:41:23Z-
dc.date.available2019-06-26T09:41:23Z-
dc.date.issued2019-01-01-
dc.identifier.citationInternational Journal of Food Studies, 2019, vol. 8, no. 1, pp. 68-75en_US
dc.identifier.issn21821054-
dc.description.abstractThe in uence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey's milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of donkey milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Studiesen_US
dc.rights© ISEKI-Food Association (IFA)en_US
dc.subjectAntimicrobial proteinsen_US
dc.subjectDonkey milken_US
dc.subjectImmunoglobulin-Aen_US
dc.subjectLactationen_US
dc.titlePhysico-chemical composition and antimicrobial protein content of early lactation donkey milken_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryComputer and Information Sciencesen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.subject.fieldEngineering and Technologyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.7455/ijfs/8.1.2019.a6en_US
dc.identifier.scopus2-s2.0-85065591021en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85065591021en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.relation.issue1en_US
dc.relation.volume8en_US
cut.common.academicyear2018-2019en_US
dc.identifier.spage68en_US
dc.identifier.epage75en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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