Chemical and microbiological quality of donkey milk

The aim of this study was to investigate the chemical and microbiological quality of raw milk samples collected from clinically healthy appearance donkeys, which raised in two different donkey farm in Balikesir province of Turkey. In this study, a total of 78 raw milk samples collected from 26 donkeys. The average dry matter, protein, fat and lactose value of raw donkey milk samples in farm 1 and 2 was determined as 8.89%, 8.79%; 1.57% and 1.47%; 0.70%, 0.45%, 6.48% and 6.06%, respectively. The average total aerobic mesophilic bacteria and somatic cell counts in farm 1 and 2 were found as 3.88 and 4.50 log CFU/mL, 3461 and 13000 cells/mL, respectively. The average counts of Staphylococcus-Micrococcus spp., coliform bacteria, Lactobacillus spp. and Lactococcus spp. in farm 1 and 2 were detected as 2.66 and 2.33 log CFU/mL, 1.5 and 1.7 log CFU/mL, 2.16 and 3.30, 4.32 and 5.12 log CFU/mL, respectively. Statistical differences were observed between farms in terms of both fat and lactose values and microbiological parameters (P<0.05), except for coliform bacteria. The presence of indicator microorganisms in the raw donkey milk can be indicative of the presence of foodborne pathogens. Raw donkey milk is mostly consumed by cancer patients due to its anticancerogenic effect. Therefore, raw donkey milk may pose a risk for cancer patients and public health. As a result, a solid hygiene policy must be applied in the production of donkey milk, and fresh milk should be stored below the refrigerator temperature.