Bactericidal properties of donkey milk

Abstract

This paper provides a literature review focusing on the aspects of the preservation of the bactericidal properties of the main components of donkey milk, such as lysozyme and lactoferrin, which have an antibacterial function, inhibiting the development of a number of pathogenic and opportunistic microbes, which is an important factor in storage and production of dairy products. The review includes articles published in English and Russian from 2002 to 2022. The databases Scopus, Web of Science, Elsevier, ResearchGate and Elibrary were used for the search. A review of the literature showed that most of the available information is focused on the use of non-thermal and lowtemperature milk processing methods while preserving the biologically active components of native milk. Components of donkey milk can be used as an inhibitor of late bloating of semi-hard and hard cheeses from sheep milk caused by Clostridium and E. coli bacteria. The most favorable temperature regimes, at which the main characteristics of donkey milk are preserved, are: 10 days at 3°C and 3-4 days at 7°C. The combined use of HPP (High Pressure Processing) with pasteurisation extends the shelf life of the milk up to 30 days at 4 °C. The given data must be taken into account both when selecting the technology for the production of dairy products from donkey milk or in combi[1]nation with it and when carrying out research work with donkey milk.