Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(9), 633-637
DOI: 10.12691/jfnr-2-9-17
Open AccessArticle

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

Jasmina M. Gubić1, Ljubiša Ć. Šarić1, , 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

Pub. Date: September 12, 2014

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


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.

donkeys’ milk microbiological properties sensory properties chemical composition

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