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

Malissiova, Eleni; Arsenos, G.; Papademas, Photis; Fletouris, Dimitrios; Manouras, Athanasios; Aspri, Maria; Nikolopoulou, Aikaterini; Γιαννοπούλου, Αλεξάνδρα; Arvanitoyannis, Ioannis S.

doi:10.1111/1471-0307.12245

Cited by 46 publications

(43 citation statements)

References 20 publications

(19 reference statements)

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“…The protein content was lower than that of native Sicilian and Croat breeds in summer, 18.1 g/L and 14.3 g/L, respectively Giosu e et al 2008), but decreased by 20-25% over days 28-150 of lactation (Guo et al 2007). The average fat content of the donkey milk was much lower than that of other mammals; in fact, values observed from other authors ranged from 0.01 to 1.8 g/100 g. The results also confirm the low lipid content of equid milk, either hand or machine milked (Giosu e et al 2008;Malissiova et al 2016;Piccione et al 2008). The lactose content of the donkey milk was found to be unaffected by the diets ).…”

Section: Resultssupporting

confidence: 76%

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

Valentini

Allegra

Adduci

et al. 2017

Int J of Dairy Tech

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The cladodes of Opuntia ficus‐indica (L.) Miller were fed to lactating donkeys as an alternative food, in order to evaluate effects on the chemical composition and antioxidant activity of their milk. Lactating donkeys were divided into two groups: standard feeding and alternative feeding. With regard to chemical composition, no differences were observed. Total antioxidant capacity was constant in the standard feeding group, while it increased in the alternative feeding group: the radical scavenging activity increased from 95.53% to 96.62% in the ABTS test and from 28.40% to 33.33% in the DPPH test. This indicated that alternative feeding affects the antioxidant capacity of milk.

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Section: Resultssupporting

confidence: 76%

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

Valentini

Allegra

Adduci

et al. 2017

Int J of Dairy Tech

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“…Coagulase-positive Staphylococci were found in the raw milk with an average count of 2·23 log CFU/ml (standard deviation: 0·03; range values: 2·20–2·26), corresponding to 1·7 × 10 2 CFU/ml, lower compared with the results of Malissiova et al (2016), and in the pasteurized milk they were always lower than the detection limit of the method (<1 CFU/ml).…”

Section: Resultscontrasting

confidence: 55%

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

Martini

Salari

Altomonte

et al. 2018

Journal of Dairy Research

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Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at -20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

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“…The low-fat concentration provides a fresh, light, and clean taste to Ragusano's ass milk and prevents the potential development of aftertaste. The rare sensory evaluations, which are carried out on donkey milk, reported this milk tasted as thin, with a slight sweet pleasant taste and with no persistent aftertaste [24], as well as an odor of grass and an almond's flavor [21]. Overall, the low content of fat in Ragusano's milk could make it particularly valuable for some categories of consumers, such as elderly.…”

Section: Discussionmentioning

confidence: 99%

New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation

Malacarne

Criscione

Franceschi

et al. 2019

Animals

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Donkey milk is increasingly being proposed as a natural alternative milk for various categories of consumers, especially infants and the elderly population. However, its potential production, gross, and mineral composition have not been deeply investigated yet. Sixty-two individual milk samples were collected monthly from nine Ragusano donkeys reared in a specialized dairy farm. Milk yield as well as chemical and mineral composition, including macro and micro elements, were investigated over an entire lactation, from the second to the ninth month of milking. Milk yield averaged 1.64 kg/day, which highlights good aptitude of the Ragusano breed for the production of milk. Gross composition was characterized by low content of dry matter (8.19%), a high amount of lactose (6.07%), low protein (1.34%), and very low-fat content (0.16%). Whey proteins represented 58% of the total protein, and proteose-peptones accounted for 0.35 ± 0.07 g per 100 g. Total ash content was 0.36 g per 100 g and represented 4.40% of the dry matter. The most abundant element was K, which was followed by Ca, Na, and P. As expected, the micro elements Fe, Zn, and Cu were found in low amounts or in traces. Dry matter, fat, whey proteins. The total ash, Ca, P, Mg, and mineral ratios were significantly affected by the lactation stage.

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

Cited by 46 publications

References 20 publications

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation

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