Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/26586
Title: Donkey Milk
Authors: Papademas, Photis 
Aspri, Maria 
Malissiova, Eleni 
Salimei, E. 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Donkey milk;Non-bovine milk;Lysozyme;Health benefits;Functionality;Processing;Non-thermal;Clinical studies;Infant nutrition;Bioactivity;Antioxidant;Antimicrobial;Immunomodulation;Fermentation
Issue Date: 2022
Source: Encyclopedia of Dairy Sciences, 2022, pp. 522-529
Start page: 522
End page: 529
Abstract: This article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed. Finally clinical studies are presented giving an account on potential positive health benefits to consumers (i.e., infants/children) who suffer from bovine milk allergies.
URI: https://hdl.handle.net/20.500.14279/26586
ISBN: 978-0-12-818767-8
DOI: 10.1016/b978-0-12-818766-1.00365-2
Rights: © Elsevier
Type: Book Chapter
Affiliation : Cyprus University of Technology 
University of Thessaly 
University of Camerino 
University of Molise 
Publication Type: Peer Reviewed
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

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