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Technological attempts at producing cheese from donkey milk

Published online by Cambridge University Press:  20 June 2018

Michele Faccia ,
Giuseppe Gambacorta ,
Giovanni Martemucci ,
Giuseppe Natrella  and
Angela G D'Alessandro
Michele Faccia*
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
Giuseppe Gambacorta
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
Giovanni Martemucci
Affiliation:
Department of Agro-Environmental and Territorial Sciences, University of Bari, Bari, Italy
Giuseppe Natrella
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
Angela G D'Alessandro
Affiliation:
Department of Agro-Environmental and Territorial Sciences, University of Bari, Bari, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by appropriate adjusting of the cheesemaking parameters. A series of coagulation trials were performed on donkey milk, alone or fortified with goat milk (85/15 and 70/30, v/v), using calf rennet under different technological conditions. The parameters that changed were pH and concentration of soluble calcium, amount of rennet added and temperature of coagulation. Donkey milk gave rise to sufficiently firm curd only at ‘extreme’ technological conditions and, as expected, addition of goat milk improved coagulation. A cheesemaking protocol was developed for producing fresh cheese prototypes, which were checked for microbiological safety, chemical composition and sensory characteristics. Pure donkey milk gave 5·9% yield, cheese having 6·12 pH, 32·4% dry matter, 2·1% fat and 18·5% protein. The electrophoretic analysis ascertained that β-casein was the most abundant compound in donkey cheese, but whey proteins were also present in non-negligible amounts. Finally, the sensory evaluation demonstrated that all cheeses were acceptable and provided detailed description of their flavour characteristics.

Keywords

Donkey milkcheesemakingchemical characterizationsensory evaluation
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 3 , August 2018 , pp. 327 - 330
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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