Figure 1. Total bacteria count (TBC), lactic acid bacteria (LAB), bacterial endospores (BS) Enterobacteriaceae and coliforms counts in raw donkeys’ milk during six days of storage at 4 °C (mean values of three independent experiments)

From

Microbiological, Chemical and Sensory Properties of Domestic Donkey’S Milk from Autochthones Serbian Breed

Jasmina M. Gubić, Ljubiša Ć. Šarić, Bojana M. Šarić, Anamarija I. Mandić, Pavle T. Jovanov, Dragana V. Plavšić, Đorđe G. Okanović

Journal of Food and Nutrition Research. 2014, 2(9), 633-637 doi:10.12691/jfnr-2-9-17