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

DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS

AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Donkey milk, shelf life, microbiology, volatiles
Abstract Views: 2315
PDF: 1260
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Authors

F. Conte
lucia.zoppi@pagepress.org
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, .
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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How to Cite

1.
Conte F, Rapisarda T, Belvedere G, Carpino S. DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Nov. 26];1(7):25-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.25

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