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The behaviour of Arabian donkey milk during acidification compared to bovine milk

To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than bovine milk. Measurement of electric conductivity during acidification showed that maximum demineralisation of casein micelles occurred at around pHI 5.44 for donkey milk and pHI 5.16 for bovine milk. Donkey milk was also found to be less viscous. The technological characteristics of donkey milk were different from those of bovine milk due to intrinsic physicochemical properties of both milks.

Authors:   Ichrak Charfi, Feriel Rezouga, Anissa Makhlouf, Salwa Bornaz
Journal:   International Journal of Dairy Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/1471-0307.12447
Publication date:   16-Aug-2017
Facts, background information, dossiers
  • micelles
  • fermentation
  • behaviour
  • acidification
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