MICROBIOLOGICAL CHARACTERISTICS OF MILK FROM DONKEYS FARMED IN CAMPANIA REGION: PRELIMINARY RESULTS

  • E. Sarno | lucia.zoppi@pagepress.org Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli “Federico II”., Italy.
  • N. Costanzo Dipartimento di Medicina Sperimentale e Clinica "Gaetano Salvatore", Università degli Studi "Magna Græcia" di Catanzaro, Italy.
  • R. Di Palo Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli “Federico II”., Italy.
  • A. Santoro Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli “Federico II”., Italy.

Abstract

Interest in donkey’s milk destined to human consumption is increasing owing to its complex composition and unique functional properties. The microbiological profile of donkeys’ raw milk was investigated. Individual donkey milk samples were collected from 8 asses after mechanical milking and filtration in a farm of Campania region. A total of 133 samples were analyzed. Total plate count bacteria and Enterobacteriaceae were enumerated. Other microbiological characteristics were monitored as established by legislation in force on the sale of raw milk. Results showed a low contamination level of the raw milk in accordance with other authors. No correlations were evidenced between milk contamination and lactation stage.

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Published
2012-08-08
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Original Articles
Keywords:
donkeys’ milk, microbiological contamination
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How to Cite
Sarno, E., Costanzo, N., Di Palo, R., & Santoro, A. (2012). MICROBIOLOGICAL CHARACTERISTICS OF MILK FROM DONKEYS FARMED IN CAMPANIA REGION: PRELIMINARY RESULTS. Italian Journal of Food Safety, 1(3), 63-66. https://doi.org/10.4081/ijfs.2012.793