Donkey milk research · Study 208

Donkey milk from Greece and Cyprus: composition, hygiene, taste

Donkey milk from Greece and Cyprus contained on average 0.52 g fat, 1.22 g protein and 7.01 g lactose per 100 mL at a pH of 7.14. Aflatoxin M1, beta-lactam residues, Escherichia coli, Salmonella and Listeria monocytogenes were not detected in any sample.

Important: A milk analysis of composition, hygiene and taste. It says nothing about any effect in humans, and its findings relate to the samples examined.

At a glance · swipe or use the arrows

The key figures

7.14mean pH

0.52 gfat per 100 mL

1.22 gprotein per 100 mL

7.01 glactose per 100 mL

0samples with aflatoxin M1

0samples with beta-lactam residues

0samples with E. coli, Salmonella or Listeria

lowsomatic cell and total bacterial counts

2countries: Greece and Cyprus

slightly sweettaste according to sensory evaluation

Study design

How it was studied

Milk analysis of donkey milk from Greece and Cyprus. Nutritional parameters (pH, fat, protein, lactose), residues (aflatoxin M1, beta-lactam antibiotics), hygiene parameters (somatic cell count, total bacterial count, Escherichia coli, Salmonella spp., Listeria monocytogenes) and appearance, aroma and taste in a sensory evaluation were examined. Assessed based on the abstract; the number of farms and samples, sampling period, the values for cell and bacterial counts and differences between the two countries are not stated there.

Laboratory study

Study typeMilk analysisCountryGreece and CyprusYear2016JournalInt J Dairy Technol

Interactive chart · values from the study

Main constituents of the donkey milk (means)

Source: study abstract, average values of all samples.

Results

What the study measured

The milk had a mean pH of 7.14 and contained 0.52 g fat, 1.22 g protein and 7.01 g lactose per 100 mL.

Aflatoxin M1 and beta-lactam residues were not detected in any sample.

According to the authors, somatic cell counts and total bacterial counts were very low; the abstract gives no figures.

Escherichia coli, Salmonella spp. and Listeria monocytogenes were not detected in any sample.

In the sensory evaluation the milk was described as white and thin, with a slightly sweet, pleasant taste, a pleasant milky aroma and no persistent aftertaste.

Authors’ conclusion: The donkey milk examined from Greece and Cyprus showed the described nutritional composition, no detected residues or pathogens and good sensory properties. The findings apply to the samples examined and are not a general statement about donkey milk from these countries.

Critical appraisal

Strengths and limitations

Only the abstract assessedClear limitation

Number of farms and samples, variability and the cell and bacterial counts are missing. Funding and conflicts of interest could not be checked.

SnapshotNote

Whether and over what period samples were taken repeatedly is not clear from the abstract. Seasonal variation remains open.

Countries not reported separatelyNote

The abstract gives pooled means. Whether milk from Greece and Cyprus differed is not apparent.

Sensory method not describedNote

The abstract does not state how many assessors took part or how ratings were made.

Broad testing programmeStrength

Composition, residues, hygiene parameters and sensory properties were assessed together in one study.

clear limitationnotestrength

Editorial note: The paper provides a compact quality overview of donkey milk from two Mediterranean countries, including residue and pathogen testing. Without the full text, the sample and individual values remain unknown, so the findings can only be generalised to a limited extent. To the research archive.

Research question for DON DONKEY’S®

Can we document fat, protein, lactose and pH as well as testing for aflatoxin M1 and antibiotic residues for every batch of our donkey milk and publish them transparently?

Milk analysisHygieneSensory

Original publication

Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus

Original title: Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus

Malissiova E., Arsenos G., Papademas P., Fletouris D., Manouras A., Aspri M., Nikolopoulou A., Giannopoulou A., Arvanitoyannis I.
International Journal of Dairy Technology · 2016 · 69(1), 143–146

Research group from Greece and Cyprus; institutions not stated in the available material

DOI: 10.1111/1471-0307.12245

Transparency: funding and conflicts of interest could not be checked from the abstract. No product-related statement for DON DONKEY’S®.

Summarised and checked by the DON DONKEY’S editorial team against the original publication · As of: November 2026

End of the study summary

Note on our products

The study summarised above was carried out independently of DON DONKEY’S® and does not relate to our products. It serves solely to inform about the state of research.

DON DONKEY’S® donkey milk and donkey milk powder are foods. They are not intended to prevent, treat or cure any disease and do not replace medical advice.

From our shop

DON DONKEY’S® donkey milk

100 % donkey milk · raw milk, frozen

On this page we report the findings of a published study. Independently of that, you will find our donkey milk here: 100 % donkey milk, frozen as raw milk.

Transparency: The study examined milk from another herd – not the milk from our partner farms.

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Donkey Milk Powder

Donkey milk in powder form

For anyone who prefers a longer shelf life: our donkey milk in powder form – easy to store and portion.

Transparency: The study did not examine our donkey milk powder.