DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS

Authors

  • F. Conte Dipartimento di Sanità Pubblica Veterinaria - Università degli Studi di Messina
  • T. Rapisarda Consorzio Ricerca Filiera Lattiero Casearia - Ragusa
  • G. Belvedere Consorzio Ricerca Filiera Lattiero Casearia - Ragusa
  • S. Carpino Consorzio Ricerca Filiera Lattiero Casearia - Ragusa

DOI:

https://doi.org/10.4081/ijfs.2010.1098

Keywords:

Donkey milk, shelf life, microbiology, volatiles

Abstract

Organoleptics properties are important to evaluate the shelf life of food products. Sensory analysis is generally used for this purpose. In this study psychrotrophic, mesophilic bacteria, and pH values were correlated to volatile compounds. The quality of raw donkey milk stored for 3, 7, 10, 14 and 28 days at two different temperatures (3°C and 7°C) was tested. Donkey milk volatiles for the first time in this study were identified. Different volatiles distribution were detected by Smart Nose and GCO during the trials and a correlation with bacteriological and pH data were shown. On the basis of the results the acceptability of 10 days storing at +3°C, and of 3-4 days at +7°C, for milk samples, was pointed out.

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Published

13-03-2010

Issue

AIVI - March 2010 - Issue 7

Section

Original Articles

License

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.

How to Cite

1.
DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2026 Jan. 29];1(7):25-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.25