Donkey milk powder production and properties compared to other milk powders

Renzo, Giovanni Carlo Di; Altieri, Giuseppe; Genovese, Francesco

doi:10.1007/s13594-013-0108-7

Cited by 17 publications

(5 citation statements)

References 24 publications

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“…Less variability in ash content was observed, and values were similar to those reported by Coppola et al (2002). The high lactose content determined in this study was similar to that reported by Di Renzo et al (2013), Jirillo and Magrone (2014) and Gubic et al (2014), but it was higher than the content reported by Addo and Ferragut (2015). High lactose content is responsible for good palatability and facilitates the intestinal absorption of calcium that is essential for bone mineralisation in infants (Polidori and Vincenzetti 2012).…”

Section: Resultssupporting

confidence: 87%

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Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Ozturkoğlu-Budak

2016

Int J of Dairy Tech

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The aim of this study was to investigate the effects of freezing and heat treatments at different temperatures on the stability of the main whey proteins of donkey milk in comparison with those obtained from colostrum and raw milk. Samples subjected to heat treatment at 85 °C showed greater loss of stability, with levels decreasing by 60% and 87% for lysozyme and β‐lactoglobulin, respectively. Lactoferrin completely disappeared at heat treatments higher than 65 °C. Colostrum contained the highest lactoferrin and β‐lactoglobulin concentrations, however, lysozyme was found to be present at similar concentrations in colostrum, raw, frozen and heat‐treated milk at temperatures lower than 85 °C.

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Section: Resultssupporting

confidence: 87%

“…The high lactose content determined in this study was similar to that reported by Di Renzo et al . (), Jirillo and Magrone () and Gubic et al . (), but it was higher than the content reported by Addo and Ferragut ().…”

Section: Resultsmentioning

confidence: 95%

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Ozturkoğlu-Budak

2016

Int J of Dairy Tech

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“…Regional and National guidelines specific to donkey dairy farming exist in Italy and Greece [ 12 ]. Holder pasteurization [ 21 , 22 ], spray drying [ 19 , 23 ], lyophilization [ 15 , 19 ] and, more recently, high-pressure processing [ 21 , 22 , 23 , 24 ] have been tested, and some of the resulting products can be found on the market, especially powders. Due to the increasing number of small dairy donkey farms in Italy, farmers need more sophisticated and reliable processing devices, in order to guarantee a safe product of high quality, and to increase their market share beyond the local region.…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 • C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.

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“…Di Renzo ve ark. (2013) yapt›klar› çal›flmada eflek sütünün kuru madde içeri¤inin %10.1, keçi sütünün ise %14.6 oldu¤unu rapor etmifllerdir (8).…”

Section: Bulgular Ve Tartişma Kimyasal Analiz Sonuçlarıunclassified

Isparta'da Üreti̇len Eşek Sütünün Ki̇myasal Ve Mi̇krobi̇yoloji̇k Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Şahintürk¹,

Öner²

2017

GIDA

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ÖzBu çal›flmada 13 adet eflek sütünün kimyasal özelliklerinden kuru madde (%), ya¤ (%), pH ve titrasyon asitli¤i (˚SH) de¤erleri belirlenmifltir. Mikrobiyolojik analizlerden toplam aerobik mezofil bakteri (TAMB), laktik asit bakterileri (LAB), koliform grup bakteri, enterokok, stafilokok/ mikrokok ve Staphylococcus aureus analizleri gerçeklefltirilmifltir. Eflek sütünün protein profili Sodyum Dodesil Sulfat Poliakrilamid Jel Elektroforezi (SDS-PAGE) yöntemi ile belirlenmifltir. Eflek sütlerinde pH, titrasyon asitli¤i, kuru madde ve ya¤ de¤erleri s›ras›yla 7.16-7.62, 2.0-3.5, 8.42-9.82, 0.40-0.95 aral›klar›nda de¤iflim göstermifltir. Örneklerin toplam mezofil aerob bakteri say›s› 3.12-7.48 log kob/mL, laktobasil ve laktokok say›s› 3.35-5.58 log kob/mL, 4.3-6.93 log kob/mL, enterokok 3.55-5.01 log kob/mL, koliform grup bakteri say›s› 3.51-6.45 log kob/mL, stafilokok/mikrokok say›s› 3.53-6.31 log kob/mL olarak saptanm›flt›r. Tüm süt örneklerinde Staphylococcus aureus'a rastlanmam›flt›r. DETERMINATION OF CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DONKEY'S MILK PRODUCED IN ISPARTA AbstractIn this study, dry matter (%), fat (%), pH and titratable acidity (˚SH) values were determined from chemical properties of 13 donkey's milk. Total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliform group bacteria, enterococci, staphylococcus/micrococcus and Staphylococcus aureus analyses were performed. Donkey's milk protein profile determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-page) method. pH, titratable acidity, dry matter and fat values ranged from 7.16 to 7.62, 2.0 to 3.25, 8.42 to 9.82, 0.40 to 0.95 respectively. The total mesophilic aerob bacteria counts of the samples were determined 3.12-7.48 log-cfu/mL, Lactobacilli and Lactococci 3.35-5.58 log-cfu/mL, 4.3-6.93 log-cfu/mL, Enterococci spp 3.55-5.01 log-cfu/mL, Coliform group bacteria counts 3.51-6.45 log-cfu/mL and Staphylococcus/micrococcus 3.53-6.31 log-cfu/mL. Staphylococcus aureus was not detected in all milk samples.

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Donkey milk powder production and properties compared to other milk powders

Cited by 17 publications

References 24 publications

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

A Preliminary Assessment of HTST Processing on Donkey Milk

Isparta'da Üreti̇len Eşek Sütünün Ki̇myasal Ve Mi̇krobi̇yoloji̇k Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

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