Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?

• Autor(a) principal: Cavalcanti, Natália Sufiatti Holanda
• Data de Publicação: 2021
• Outros Autores: Bertoldo-Pacheco, Maria Teresa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449
• topic: Asinine milk; Nutritional value; Fermentation; Storage stabilit

This study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 ◦C, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) and presented lower lactose, mineral (calcium, phosphorous, magnesium, sodium, and zinc), and amino acid (mainly essential amino acids) contents than milk. Otherwise, it had a better fatty acid profile (lower saturated fatty acid content, and higher monounsaturated and polyunsaturated fatty acid contents). The fermented milk storage resulted in decreases in the lactose content, improvements in the amino acid profile, and maintenance of the mineral content. However, negative impacts were observed on the fatty acid profile. It can be concluded that both donkey milk and fermented milk donkey present important nutritional value, and the fermented milk could be refrigerated stored up to 21 days.