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Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

Published online by Cambridge University Press:  22 August 2018

Mina Martini ,
Federica Salari ,
Iolanda Altomonte ,
Giuseppe Ragona ,
Alice Piazza ,
Roberta Gori ,
Daniela Casati  and
Giovanni Brajon
Mina Martini*
Affiliation:
Research Center “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy Department of Veterinary Science, University of Pisa, Pisa, Italy
Federica Salari
Affiliation:
Department of Veterinary Science, University of Pisa, Pisa, Italy
Iolanda Altomonte
Affiliation:
Department of Veterinary Science, University of Pisa, Pisa, Italy
Giuseppe Ragona
Affiliation:
Istituto Zooprofilattico Sperimentale del Lazio e della Toscana ‘M. Aleandri’, Scandicci (FI), Italy
Alice Piazza
Affiliation:
Istituto Zooprofilattico Sperimentale del Lazio e della Toscana ‘M. Aleandri’, Scandicci (FI), Italy
Roberta Gori
Affiliation:
Istituto Zooprofilattico Sperimentale del Lazio e della Toscana ‘M. Aleandri’, Scandicci (FI), Italy
Daniela Casati
Affiliation:
Istituto Zooprofilattico Sperimentale del Lazio e della Toscana ‘M. Aleandri’, Scandicci (FI), Italy
Giovanni Brajon
Affiliation:
Istituto Zooprofilattico Sperimentale del Lazio e della Toscana ‘M. Aleandri’, Scandicci (FI), Italy
*
*For correspondence; e-mail: mina.martini@unipi.it
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Abstract

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

Keywords

Amiata donkey milkpasteurizationstoragechemical compositionmicrobiological quality
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 4 , November 2018 , pp. 445 - 448
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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