Microbiological, Chemical and Sensory Properties of Domestic Donkey’S Milk from Autochthones Serbian Breed

Jasmina M. Gubić¹, Ljubiša Ć. Šarić^1, , Bojana M. Šarić¹, Anamarija I. Mandić¹, Pavle T. Jovanov¹, Dragana V. Plavšić¹ and Đorđe G. Okanović¹

¹University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia

Cite this paper:
Jasmina M. Gubić, Ljubiša Ć. Šarić, Bojana M. Šarić, Anamarija I. Mandić, Pavle T. Jovanov, Dragana V. Plavšić and Đorđe G. Okanović. Microbiological, Chemical and Sensory Properties of Domestic Donkey’S Milk from Autochthones Serbian Breed. Journal of Food and Nutrition Research. 2014; 2(9):633-637. doi: 10.12691/jfnr-2-9-17

Abstract

The aim of this study was to investigate microbiological, chemical and sensory properties of raw donkeys’ milk from an autochthonous breed originated from Serbia. Changes in microbiota during the six days of storage at 4°C were monitored by enumeration of total count of bacteria, yeasts and moulds, coagulase positive staphylococci, lactic acid bacteria, bacterial endospores, Escherichia coli, Clostridium perfringens and Salmonella spp. Descriptive method was used for determination of sensory properties. Descriptive terms were developed to describe appearance (colour), flavour, taste and aftertaste. Chemical analyses included determination of protein, milk fat, dry matter, lactose and vitamin C content. After five days of storage at 4°C microbiological quality of the raw Domestic Balkan donkeys’ milk was in accordance with the requirements of European Regulation. The obtained results indicate strong antimicrobial activity of the tested milk and longer shelf-life in comparison to other raw milk sources. Sensory properties of the tested raw milk were acceptable within four days of storage at 4°C. High vitamin C content (32.95 μg/mL), low protein (1.67%, w/w) and milk fat (0.66%, w/w) content make the tested milk as valuable potential component of functional food.

Keywords:
donkeys’ milk microbiological properties sensory properties chemical composition

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Alberghini L, Catellani P, Norbiato M.A, Giaccone V, “Microbial status of donkey’s milk: first results”, Ital J Food Saf, 1 (3). 7-10. 2012.
[2]	Association of Official Analytical Chemistry (A.O.A.C.). Official method 996.02: Coliform count in dairy products, Washington DC. 2002.
[3]	Association of Official Analytical Chemistry (A.O.A.C.). Official method 2003.01: Enumeration of Enterobacteriaceae in Selected Foods, Washington DC. 2003.
[4]	Bandler D.K, Barnard S.E, “The Sensory Evaluation of Dairy Products”, Milk Flavor & Quality. 1984.
[5]	Benkerroum N, “Antimicrobial activity of lysozyme with special relevance to milk”, Afr J Biotechnol, 7 (25). 4856-4867. 2008.
[6]	Carić M, Milanović S, Vucelja D, “Standardne metode analize mleka i mlečnih proizvoda”, Novi Sad. 2000.
[7]	Chambers J.V, “The microbiology of raw milk”, In: R. K. Robinson (ed.), Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, (3rd ed). (pp. 39-91). John Wiley and Sons, Inc. New York, USA. 2002.
[8]	Chiavari C, Coloretti F, Nanni M, Sorrentino E, Grazia L, (2005). “Use of donkey's miilk for a fermented bevarege with lactobacilli”, Lait, 85. 481-490. 2005.
[9]	Conte F, Scatassa M.L, Monsu G, Lo Verde V, Finocchiaro A, De Fino M, “Monitoring of safety and quality of donkey’s milk”, In F. J. M. Smulders & J. D. Collins (Eds.), Food safety assurance and veterinary public health: Towards a risk-based chain control. (1st ed.). (pp. 265-268). Wageningen Academic Publishers, The Netherlands. 2006.
[10]	Coppola R, Salimei E, Succi M, Sorrentino E, Nanni M, Ranieri P, “Behaviour of Lactobacillus rhamnosus strains in ass’s milk”, Ann Microbiol, 52. 55-60. 2002.
[11]	Easthorn Clinical Services in Central and Eastern Europe, Serbia, URL. http://www.easthorn.com/geographical-reach/serbia/Accessed 15.07.2014.
[12]	Ellinger S, Linscheid K.P, Jahnecke S, Goerlich R, Endbergs H, “The effect of mare’s milk consumption on functional elements of phagocytosis of human neutrophilsgranulocytes from healthy volunteers”, Food Agric Immunol, 14. 191-200. 2002.
[13]	Fantuz F, Polidori F, Cheli F, Baldi A, “Plasminogen Activation System in Goat Milk and its Relation with Composition and Coagulation Properties”, J Dairy Sci, 84. 1786-1790. 2001.
[14]	Farmers Bulletin 2259, Judging and Scoring Milk and Cheese, Dairy Division, AMS, United States Department of Agriculture, Washington, DC 20250, URL. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004794 Accessed 15.07.2014.
[15]	Floris R, Recio I, Berkhout B, Visser S, “Antibacterial and antiviral effects of milk proteins and derivatives thereof”, Curr Pharm Design, 9. 1257-1275. 2003.
[16]	Food and Agriculture Organization-Domestic Animal Diversity Information system (FAO DAD-IS). 2009. URL http://dad.fao.org/ Accessed 15.07.2014.
[17]	Fox P.F, “The major constituents of milk”. Pages 7-19 in Dairy Processing. G. Smit, ed. CRC Press, Washington, DC. 2003.
[18]	Franciosi E, Settani L, Cavazza A, Poznanski E, “Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk”, Int Dairy J, 19. 3-11. 2009.
[19]	Guo H.Y, Pang K, Zhang X.Y, Zhao L, Chen S.W, Dong, ML, “Composition, physiochemical properties, nitrogen fraction distribution, and amino acid profile of donkey milk”, J Dairy Sci, 90. 1635-1643. 2007.
[20]	Iacono G, Carroccio A, Cavataio F, Montalto G, Soresi M, Balsamo V, “Use of ass’s milk in multiple food allergy”, J Pediatr Gastr Nutr, 14. 177-181. 1992.
[21]	ISO 16649-2 (2001). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli-Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. Geneva.
[22]	ISO 21527-1 (2008). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95, ISO, Geneva.
[23]	ISO 4833. Microbiology 304 of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms-Colony-count technique at 30 degrees C, ISO, Geneva. 2003.
[24]	ISO 6579:2002/AC: 2006. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp, ISO, Geneva. 2006.
[25]	ISO 6888-1:1999/A1: 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)-Part 1: Technique using Baird-Parker agar medium, ISO, Geneva. 2003.
[26]	ISO 7937. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of Clostridium perfringens-Colony-count technique, ISO, Geneva. 2004.
[27]	Jirillo F, Jirillo E, Magrone T, “Donkey’s and goat’s milk consumption and benefits 311 to human health with special reference to the inflammatory status”. Curr Pharm Design, 16. 859-63. 2010.
[28]	Kugler W, Grunenfelder H.P, Broxham E, “Donkey Breeds in Europe: Inventory, Description, Need for Action, Conservation”. In: Report 2007/2008, Monitoring Institute for Rare Breeds and Seeds in Europe, Save foundation, 62. 2008. URL http://www.save-foundation.net/pdf/donkey.pdf Accessed 15.07.2014.
[29]	Malacarne M, Martuzzi F, Summer A, Mariani P, “Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk“, Int Dairy J, 12. 869-897. 2002.
[30]	Mao X, Gu J, Sun Y, Xu S, Zhang X, Yang H, Ren F, “Anti-proliferative and anti-tumour effect of active components in donkey milk on A549 human lung cancer cells”. Int Dairy J, 19. 703-708. 2009.
[31]	Mariani P.L, Summer A, Martuzzi F, Formaggioni P, Sabbioni A., Catalano A.L, “Physicochemical properties, gross composition, energy value and nitrogen fractions of Halflinger nursing mare milk throughout 6 lactation months”. Anim Res, 50. 415-425. 2001.
[32]	Mariani P.L, “Donkey milk nutraceutical characteristics: a biochemical evaluation of nutritious and clinical properties”. Doctorate thesis, University of Camerino. 2008. URL http://cameprints.unicam.it/284/1/Donkey_milk.pdf Accessed 15.07.2014.
[33]	Megazyme International Ireland (2011). Megazyme ascorbic acid assay kit K-ASCO 02/11.
[34]	Milonis E, Polidori P, “Latte di assina produzione caratteristiche e gestione dell’azienda asinine”, Fondazione iniziative zooprofilattiche e zootecniche-Brescia. 2011.
[35]	Monti G, Bertino E, Muratore M.C, Coscia A, Cresi F, Silvestro L, Fabris C, Fortunato D, Giuffrida M.G, Conti A, (2007). “Efficacy of donkey’s milk in treating highly problematic cow’s milk allergic children: an in vivo and in vitro study”. Pediatr Allergy Immu, 18. 258-64. 2007.
[36]	Muehlherr J.E, Zweifel C, Corti S, Blanco J.E, Stephan R, “Microbiological quality of raw goat’s milk and ewe’s bulk-tank milk in Switzerland”, J Dairy Sci, 86 (12). 3849-3856. 2003.
[37]	Nazzaro F, Orlando P, Fratianni F, Coppola R, “Isolation of Components with Antimicrobial Property from the Donkey Milk: A Preliminary Study”. The Open Food Science Journal, 4. 43-47. 2010.
[38]	Nikkhah A, “Equidae, Camel, and Yak Milks as Functional Foods: A Review “, Journal of Nutrition & Food, 1-7. 2011.
[39]	Oftedal O.T, Jenness R, “Interspecies variation in milk composition among horses, zebras and asses (Perissodactyla: Equidate)”. J Dairy Res, 55. 57-66. 1988.
[40]	Oliveira C.J.B, Hisrich E.R, Moura J.F.P, Givisiez P.E.N, Costa R.G, Gebreyes W.A, “On farm risk factors associated with goat milk quality in Northeast Brazil”, Small Ruminant Res, 98. 64-69. 2011.
[41]	Park Y.W, “Minor species milk”, In Y. W. Park & G. F. W. Haenlein (Eds.), Handbook of Milk of Non-Bovine Mammals (1th. ed.). (pp. 399-400). Blackwell Publishing. 2006.
[42]	Poppe C, “Diseases of Dairy Animals-Infectious Diseases: Salmonellosis”, In: J. W. Fuquay, P. F. Fox & P. H. L. Sweeney (Eds.), Encyclopedia of Dairy Sciences, (2nd ed.). Academic Press. 2011.
[43]	Regulation on methods of microbiological analysis and super analysis of food. Sl.list, SFRJ, No 25/80, 9.5.1980, 857. 1980.
[44]	Regulation no 853/2004 of the European Parliament and of the council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union, L 139, 22-82. 2004.
[45]	Salimei E, Fantuz F, Coppola R, Chiofalo B, Polidori P, Varisco G, “Composition and characteristics of ass΄s milk”. Anim Res, 53. 67-78. 2004.
[46]	Šarić Ć.Lj, Šarić M.B, Kravić S.Ž, Plavšić D.V, Milovanović I.Lj, Gubić J.M, Nedeljković N.M, “Antibacterial activity of Domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus.” Food and Feed Research, 41 (1). 47-54. 2014.
[47]	Sarno E, Santoro A.M.L, Di Palo R, Costanzo N, “Microbiological quality of raw donkey milk from Campania Region”, Ital J Anim Sci, 11 (49). 266-269. 2012.
[48]	Solaroli G, Pagliarini E, Peri C, “Composition and nutritional quality of mare’s milk”. Ital J Food Sci, 1. 3-10. 1993.
[49]	Sorrentino E, Di Renzo T, Succi M, Reale A, Tremonte P, Coppola R, Salimei E, Colavita G, “Microbiological characteristics of raw ass’s milk: manual vs. machine milking”, Book of Abstracts of the 61st Annual Meeting of the European Association for Animal Production. pp. 44. Wageningen Academic Publishers. 2010.
[50]	SRPS ISO 5492, Sensory analysis-Vocabulary. 2000.
[51]	SRPS ISO 8586-1, Sensory analysis-General quidance for the selection, training and monitoring of assessors. 2002.
[52]	SRPS ISO 8589, Sensory analysis-General quidance for the desing of test rooms. 1998.
[53]	Šušković J, Kos B, Beganović J, Pavunc A.L, Habjanič K, Matošić S, “Antimicrobial activity-The most important property of probiotic and starter lactic acid bacteria”, Food Technol Biotechnol, 48 (3). 296-307. 2010.
[54]	Tafaro A, Magrone T, Jirillo F, Martemucci G, D’Alessandro A, Amati L, Jirillo E, (2007). Immunological properties of donkey’s milk. Its potential use in the prevention of atherosclerosis. Curr Pharm Design, 13. 3711-3717. 2007.
[55]	Tidona F, Sekse C, Criscione A, Jacobsen M, Bordonaro S, Marletta D, Vegarud G.E, “Antimicrobial effect of donkeys’ milk digested in vitro with human gastrointestinal enzymes”. Int Dairy J, 21. 158-165. 2011.
[56]	Uniacke-Lowe T, “Studies on equine milk and comparative studies on equine and bovine milk systems”. PhD Thesis, University College Cork. 2011.
[57]	Vincenzetti S, Polidori P, Mariani P, Cammertoni N, Fantuz F, Vita A, “Donkey’s milk protein fractions characterization”. Food Chem, 106. 640-649. 2008.
[58]	Vita D, Passalacqua G, Di Pasquale G, Caminiti L, Crisafulli G, Rulli I, Pajno G.B, “Ass’s milk in children with atopic dermatitis and cow’s milk allergy: crossover comparison with goat’s milk”. Pediatr Allergy Immu, 18. 594. 2007.
[59]	Zhang X.Y, Zhao L, Jiang L, Dong M.L, Ren F.Z, “The antimicrobial activity of donkey milk and its microflora changes during storage”. Food Control, 19. 1191-1195. 2008.
[60]	Ziegler E, “Adverse effects of cow’s milk in infants issues in complementary feeding“, Nestec Ltd., Vevey/S. Karger AG, Basel, Nestlé Nutr Workshop Ser Pediatr Program, vol. 60, pp. 1.