title: Shelf life of donkey milk subjected to different treatment and storage conditions.
abstract: The aim of this study was to investigate the effects of different treatment conditions on microbiological indicators of donkey milk hygiene and their evolution during shelf life at 4 and 12°C from 3 to 30d, simulating a farm-scale pasteurization and packing system. Four treatment conditions were tested: no treatment (raw milk), pasteurization (65°C × 30 min), high-pressure processing (HPP), and pasteurization plus HPP. The microbiological quality of the raw donkey milk investigated was not optimal; our results highlight the importance of raw milk management with the need for animal hygiene management and good dairy farming practices on donkey farms to improve handling procedures. The raw milk treated with HPP alone showed visible alterations with flocks, making the milk unfit for sale. The microbiological risk posed by consumption of raw donkey milk was significantly reduced by heat treatment but farm-scale packing systems cannot guarantee an extended shelf life. In contrast, the pasteurization plus HPP treatment was the most effective method to maintain microbiological milk quality. Microflora growth had little effect on pH in donkey milk: pH values were significantly different only between raw milk and pasteurized and pasteurized plus HPP milk stored at 12°C for 3d. Alkaline phosphatase activity and furosine could be used as indicators of proper pasteurization and thermal processing in donkey milk. Moreover, the presence and growth of Bacillus cereus in the case of thermal abuse hamper the wide-scale marketing of donkey milk due to the potential consequences for sensitive consumers and therefore further tests with time/temperature/high-pressure protocols associated with B. cereus are needed. Finally, our study shows that an HPP treatment of pasteurized milk after packing extends the shelf life of donkey milk and assures its microbial criteria up to 30d if properly stored at 4°C until opening; therefore, combined heat treatment and storage strategies are recommended to enhance the shelf life of donkey milk.
authors.affiliation: University of Bologna, Department of Veterinary Medical Sciences, Via Tolara di Sopra 50-40064 Ozzano Emilia, Bologna, Italy. Electronic address: federica.giacometti3@unibo.it.
authors.forename: Federica
authors.initials: F
authors.lastname: Giacometti
authors.affiliation: Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via P. Fiorini 5, 40127 Bologna, Italy.
authors.forename: Lia
authors.initials: L
authors.lastname: Bardasi
authors.affiliation: Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via P. Fiorini 5, 40127 Bologna, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Merialdi
authors.affiliation: HPP Italia Srl, Via Carbognani 6, 43029 Traversetolo, Parma, Italy.
authors.forename: Michele
authors.initials: M
authors.lastname: Morbarigazzi
authors.affiliation: HPP Italia Srl, Via Carbognani 6, 43029 Traversetolo, Parma, Italy.
authors.forename: Simone
authors.initials: S
authors.lastname: Federici
authors.affiliation: University of Bologna, Department of Veterinary Medical Sciences, Via Tolara di Sopra 50-40064 Ozzano Emilia, Bologna, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Piva
authors.affiliation: University of Bologna, Department of Veterinary Medical Sciences, Via Tolara di Sopra 50-40064 Ozzano Emilia, Bologna, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Serraino
mesh_terms: D000818:Animals; D002648:Child; D018397:Equidae; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D008892:Milk / Q000382:microbiology*; D061352:Pasteurization
keywords: donkey milk; high-pressure processing (HPP); pasteurization; shelf life