The Microbiota of Non-cow Milk and Products

Alexandraki, Voula; Κάζου, Μαρία; Angelopoulou, Angeliki; Arena, Mattia Pia; Capozzi, Vittorio; Russo, Pasquale; Fiocco, Daniela; Spano, Giuseppe; Papadimitriou, Konstantinos; Tsakalidou, Effie

doi:10.1016/b978-0-12-803361-6.00006-5

Cited by 15 publications

(13 citation statements)

References 245 publications

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“…occurred in 1% of raw camel milk samples in Egypt and in 2.1% of raw camel milk samples in Iran; Staphylococcus spp. in samples of raw camel milk in Kenya gave mean counts of 5.2 log cfu mL −1 [ 63 , 74 ].…”

Section: Technological Properties Of Milkmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the “darkness” in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.

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Section: Technological Properties Of Milkmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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“…In most cases, these practices aim to overcome the low-volume of production of each herd and are the fact of small or very small dairy farms with poor hygienic practices. These studies put more emphasis on the spoilage and pathogen microflora (i.e., Pseudomonas spp., Bacillus spp., Clostridium spp., Salmonella, Listeria monocytogenes, Escherichia coli 0157:H7, and Staphylococcus) and the way to control them including the diversity and antimicrobial properties of their LAB population (for review, see Alexandraki et al [102]). Nowadays, industrialists from the dairy sector seek to develop new products exploiting the nutritional qualities of non-cow milks with the double aim to promote local resources and to fit the consumer demand.…”

Section: Microbial Ecosystems Of Cheesementioning

confidence: 99%

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Boukria

Hadrami

Boudalia

et al. 2020

Foods

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The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.

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“…Over the last few years, next-generation high-throughput sequencing (HTS) has been extensively used for the determination of microbial communities in milk and dairy products, in order to identify microorganisms that are difficult to culture or present at low concentration [11,12]. However, few studies aimed to elucidate the composition of the microbiota of non-cow milk and the corresponding products [13]. To date, knowledge on the microbiota of donkey milk is limited to only a few studies, mainly addressed by culture-dependent tools [14,15] and, only recently, by a metagenomic approach [16].…”

Section: Introductionmentioning

confidence: 99%

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

et al. 2020

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Donkey milk is receiving increasing interest due to its attractive nutrient and functional properties (but also cosmetic), which make it a suitable food for sensitive consumers, such as infants with allergies, the immunocompromised, and elderly people. Our study aims to provide further information on the microbial variability of donkey milk under cold storage conditions. Therefore, we analysed by high-throughput sequencing the bacterial communities in unpasteurized donkey milk just milked, and after three days of conservation at 4 °C, respectively. Results showed that fresh donkey milk was characterized by a high incidence of spoilage Gram-negative bacteria mainly belonging to Pseudomonas spp. A composition lower than 5% of lactic acid bacteria was found in fresh milk samples, with Lactococcus spp. being the most abundant. The occurrence of microbial species belonging to risk group 2 was found in fresh milk. After three days of cold storage, the bacterial biodiversity of donkey milk was strongly reduced, since about 93% of the bacterial communities were identified as different species of psychrotrophic Pseudomonas. In conclusion, we report a preliminary description of the microbial diversity of donkey milk by using a metagenomic approach and encouraging a correct exploitation of this high-value niche product.

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The Microbiota of Non-cow Milk and Products

Cited by 15 publications

References 245 publications

Milk Products from Minor Dairy Species: A Review

Milk Products from Minor Dairy Species: A Review

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

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