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The behaviour of Arabian donkey milk during acidification compared to bovine milk
Author(s) -
Charfi Ichrak,
Rezouga Feriel,
Makhlouf Anissa,
Bornaz Salwa
Publication year - 2018
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 - 10.1111/1471-0307.12447
Subject(s) - donkey , bovine milk , food science , chemistry , zoology , chromatography , biology , ecology
To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than bovine milk. Measurement of electric conductivity during acidification showed that maximum demineralisation of casein micelles occurred at around pH I 5.44 for donkey milk and pH I 5.16 for bovine milk. Donkey milk was also found to be less viscous. The technological characteristics of donkey milk were different from those of bovine milk due to intrinsic physicochemical properties of both milks.