Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus

作者：Eleni Malissiova, Georgios I. Arsenos, Photis Papademas, Dimitrios J. Fletouris, Athanasios Manouras, Maria Aspri, Aikaterini K. Nikolopoulou, Alexandra Giannopoulou, Ioannis Sotirios Arvanitoyannis · 发表于：International Journal of Dairy Technology · 年份：2015 · DOI：10.1111/1471-0307.12245 · 被引用次数：61 · 研究领域：Animal Diversity and Health Studies、Meat and Animal Product Quality、Veterinary Equine Medical Research

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.