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Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus
Author(s) -
Malissiova Eleni,
Arsenos Georgios,
Papademas Photis,
Fletouris Dimitrios,
Manouras Athanasios,
Aspri Maria,
Nikolopoulou Aikaterini,
Giannopoulou Alexandra,
Arvanitoyannis Ioannis S
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12245
Subject(s) - aftertaste , donkey , food science , listeria monocytogenes , lactose , salmonella , aroma , flavour , organoleptic , taste , biology , listeria , chemistry , bacteria , ecology , genetics
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.