@article{jfnr20142917,
author={{Gubi?, Jasmina M. and ?ari?, Ljubi?a ?. and ?ari?, Bojana M. and Mandi?, Anamarija I. and Jovanov, Pavle T. and Plav?i?, Dragana V. and Okanovi?, ?or?e G.},
title={Microbiological, Chemical and Sensory Properties of Domestic DonkeyˇŻS Milk from Autochthones Serbian Breed},
journal={Journal of Food and Nutrition Research},
volume={2},
number={9},
pages={633--637},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/9/17},
issn={2333-1240},
abstract={The aim of this study was to investigate microbiological, chemical and sensory properties of raw donkeysˇŻ milk from an autochthonous breed originated from Serbia. Changes in microbiota during the six days of storage at 4ˇăC were monitored by enumeration of total count of bacteria, yeasts and moulds, coagulase positive staphylococci, lactic acid bacteria, bacterial endospores, <i>Escherichia coli</i>, <i>Clostridium perfringens </i>and<i> Salmonella </i>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 4ˇăC microbiological quality of the raw Domestic Balkan donkeysˇŻ 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 4ˇăC. High vitamin C content (32.95 ¦Ěg/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.},
doi={10.12691/jfnr-2-9-17}
publisher={Science and Education Publishing}
}