Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

Ozturkoğlu-Budak, Sebnem; Akal, H. Ceren; Bereli, Nilay; Çimen, Duygu; Akgönüllü, Semra

doi:10.1016/j.idairyj.2021.105090

Cited by 13 publications

(9 citation statements)

References 44 publications

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“…Moreover, a recent study (Ozturkoglu‐Budak et al . 2021), in which lysozyme and lactoferrin extracted from donkeys’ milk were compared to chemical additives in production of Kashar cheese, evidenced the best values in terms of taste and flavour in cheese produced with natural protein addition. The nutritional and health aspects of goat cheese have led to growing interest of consumers.…”

Section: Parameter A1 A2 A3mentioning

confidence: 99%

“…These studies have also highlighted that the addition of donkeys' milk did not reduce the acceptability of the product, even improving it in some appearance descriptors (structure and uniformity), sweetness intensity (Cosentino et al 2016). Moreover, a recent study (Ozturkoglu-Budak et al 2021), in which lysozyme and lactoferrin extracted from donkeys' milk were compared to chemical additives in production of Kashar cheese, evidenced the best values in terms of taste and flavour in cheese produced with natural protein addition. The nutritional and health aspects of goat cheese have led to growing interest of consumers.…”

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confidence: 99%

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Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

Paolino

Freschi

Claps³

et al. 2021

Int J of Dairy Tech

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In this preliminary study we evaluated the effect of different donkeys' milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats' milk, A2 and A3 with the addition of 5% and 10% of donkeys' milk, respectively. With the exception of colour, the lowest donkeys' milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking.

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Section: Parameter A1 A2 A3mentioning

confidence: 99%

mentioning

confidence: 99%

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

Paolino

Freschi

Claps³

et al. 2021

Int J of Dairy Tech

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“…In a cheese made exclusively from donkeys’ milk, the brightness affecting the color attribute was found to be related to the moisture content and a lower number of free drops, resulting in less light dispersion [ 21 ]. The acceptability of the aroma and flavor parameters was significantly improved at the end of ripening, similar to mixed cow/donkey milk cheeses from Italy [ 10 , 20 ] and Turkey [ 15 ]. In the ripening process, a general increase in flavor is associated with the production of a wide range of volatile compounds during ripening through the metabolism of triglycerides and proteins [ 22 ].…”

Section: Discussionmentioning

confidence: 77%

“…Previous studies have tested donkey milk, used in percentages between 1 and 10%, as an inhibitor of late swelling by clostridia and coliforms in semi-hard ewes’ and goats’ milk cheeses [ 8 , 9 , 10 ], as well as in cheesemaking for innovative products [ 1 , 11 , 12 ] and in the production of fermented milk and innovative beverages [ 13 ]. Donkey milk inhibits the effect on microorganisms in a semi-hard cow milk cheese [ 10 ] such as in Grana [ 14 ] and Turkish Kashar cheese [ 15 ]. To date, no study has described the consumer response to a mixed Caciotta cheese made from cows’ and donkeys’ milk.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

Cosentino

Paolino

Rubino

et al. 2022

Animals

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This study investigated the effects of adding donkey milk in cheesemaking on the acceptability of a Caciotta cow cheese after 10 and 45 days of ripening. The cheeses produced were: a control cheese with cow’s milk only and experimental cheese with the addition of 5% donkey’s milk. The acceptability of Caciotta was determined by the judgement of 80 habitual cheese consumers. The acceptability of the Caciotta cheese was significantly influenced by the addition of donkey milk, with the exception of the texture parameter. At a ripening time of 10 days, the control cheese scored significantly higher than the experimental cheese for aroma, flavor and overall liking; conversely, at the longest time, the experimental cheese had significantly higher scores for color, aroma, flavor, and overall liking. Our results confirm that the use of donkey milk in cheesemaking can improve cheese acceptability. In addition, the known benefits of using donkey milk in cheesemaking, such as the reduction of blowing defects and the probiotic properties, could increase interest in innovative products among both processors and consumers. Processors could reduce, if not eliminate, the use of additives in cheesemaking, while cheese could also appeal to consumers of probiotic and fermented products.

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“…Approximately 75% of donkey's milk lysozyme remains intact after digestion by human gastrointestinal enzymes; this is particularly important since the presence of intact lysozyme in the stool of infants is believed to confer antimicrobial activity and modulation of microbiota in the gut of infants receiving breast milk 10 . The preservative effect of antimicrobial proteins derived from donkey milk has been studied in kashar cheese 48 . Results of this study highlight lysozyme and lactoferrin from donkey milk for potential usage as natural antimicrobial agents to prolong the shelf-life of products, provide consumer safety and health and obtain better quality characteristics.…”

Section: Donkey Milkmentioning

confidence: 99%

Modern health concept of non-bovine milk: A review

Wadhwani¹,

Bhavsar²,

Islam³

et al. 2023

ijapm

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Milk is considered as the most complete single food available and is a fundamental part of the human diet in which major contribution comes from bovine than that of Non-Bovine Animals (NBA). Among NBAs, goat, camel, and donkey are important components of livestock industry which play vital role in the socio-economic structure in rural areas. The gross composition of the Non-Bovine Milk (NBM) is almost like that of bovine milk, except donkey milk due to its lower fat and protein and higher lactose content. NBM has several health benefits as it is rich source of essential fatty acids, some essential amino acids, micro-nutrients, and several bioactive compounds. Goat and camel milk have smaller fat globules hence known as naturally homogenized milk and have better digestibility and protein utilization. Camel and donkey milk are rich source of vitamin C as compared to bovine milk. Furthermore, the protein composition of NBM is one of the attractive points as compared to bovine milk due to its lower allergenic effects in consumers. NBM is also a very rich source of healthy unsaturated fatty acids. Multiple medicinal and therapeutic anti-allergic, anti-microbial, anti-inflammatory, anti-oxidative and anti-cancerous properties help to promote them as “functional foods” to attract consumers. Goat, camel and donkey milk are well known for their bifidogenic, anti-diabetic and antioxidant effects, respectively. NBM has potential for human well-being though, less awareness, information about the microbiota and its significance for milk quality and safety are challenging fields for further exploration.

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Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

Cited by 13 publications

References 44 publications

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

Modern health concept of non-bovine milk: A review

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