1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorMalissiova, Eleni-
dc.contributor.authorArsenos, Georgios-
dc.contributor.authorPapademas, Photis-
dc.contributor.authorFletouris, Dimitrios J.-
dc.contributor.authorManouras, Athanasios-
dc.contributor.authorAspri, Maria-
dc.contributor.authorNikolopoulou, Aikaterini-
dc.contributor.authorGiannopoulou, Alexandra-
dc.contributor.authorArvanitoyannis, Ioannis Sotirios-
dc.contributor.otherΠαπαδήμας, Φώτης-
dc.contributor.otherΑσπρή, Μαρία-
dc.date.accessioned2017-01-16T12:46:38Z-
dc.date.available2017-01-16T12:46:38Z-
dc.date.issued2016-02-01-
dc.identifier.citationInternational Journal of Dairy Technology, 2016, vol. 69, no. 1, pp. 143-146en_US
dc.identifier.issn14710307-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/9065-
dc.description.abstractThis 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.rights© Wileyen_US
dc.subjectCyprusen_US
dc.subjectDonkey milken_US
dc.subjectGreeceen_US
dc.subjectHygieneen_US
dc.subjectMilk compositionen_US
dc.titleAssessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprusen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Thessalyen_US
dc.collaborationAristotle University of Thessalonikien_US
dc.subject.categoryVeterinary Scienceen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1111/1471-0307.12245en_US
dc.relation.issue1en_US
dc.relation.volume69en_US
cut.common.academicyear2015-2016en_US
dc.identifier.spage143en_US
dc.identifier.epage146en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn1471-0307-
crisitem.journal.publisherWiley-
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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