The behaviour of Arabian donkey milk during acidification compared to bovine milk |
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| Authors: | Ichrak Charfi Feriel Rezouga Anissa Makhlouf Salwa Bornaz |
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| Affiliation: | 1. Département de Génies Biologique et Agroalimentaire, Université Libre de Tunis, Tunis, Tunisia;2. Département de Sciences et Technologies des Aliments, Ecole Supérieure des Industries Alimentaires de Tunis, Tunis, Tunisia;3. Laboratoire de Génie Industriel (LGI), Centrale Supélec, Grande Voie des Vignes, Chatenay‐Malabry, France |
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| Abstract: | 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. |
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| Keywords: | Milk Acidification Chemical characteristics Fermentation kinetics Acidified donkey milk |
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