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https://hdl.handle.net/20.500.14279/9065
Τίτλος: | Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus | Συγγραφείς: | Malissiova, Eleni Arsenos, Georgios Papademas, Photis Fletouris, Dimitrios J. Manouras, Athanasios Aspri, Maria Nikolopoulou, Aikaterini Giannopoulou, Alexandra Arvanitoyannis, Ioannis Sotirios |
metadata.dc.contributor.other: | Παπαδήμας, Φώτης Ασπρή, Μαρία |
Major Field of Science: | Agricultural Sciences | Field Category: | Veterinary Science | Λέξεις-κλειδιά: | Cyprus;Donkey milk;Greece;Hygiene;Milk composition | Ημερομηνία Έκδοσης: | 1-Φεβ-2016 | Πηγή: | International Journal of Dairy Technology, 2016, vol. 69, no. 1, pp. 143-146 | Volume: | 69 | Issue: | 1 | Start page: | 143 | End page: | 146 | Περιοδικό: | International Journal of Dairy Technology | Περίληψη: | 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: | https://hdl.handle.net/20.500.14279/9065 | ISSN: | 14710307 | DOI: | 10.1111/1471-0307.12245 | Rights: | © Wiley | Type: | Article | Affiliation: | Cyprus University of Technology University of Thessaly Aristotle University of Thessaloniki |
Publication Type: | Peer Reviewed |
Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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