Conference Abstract Book

✓ It was demonstrated that donkey milk differs in composition compared with cow’s milk and that the geographic origin of donkey milk does not affect its physicochemical characteristics . ✓ The microbiological safety of milk from all examined farms was confirmed. ✓ The microbiological quality of raw donkey milk was acceptable in half of the farms. ✓ Hygiene conditions in the milk production sites should be improved in order to further improve the microbiological quality of produced raw milk. ✓ Although donkey milk consumption is growing, it has not yet secured consumers’ preference in the market. This may be attributed to the limited availability, higher price, and insufficient consumer awareness regarding donkey milk . ✓ Improving product’s taste and texture, informing consumers about nutritional benefits and adjusting pricing strategies should increase market acceptance of donkey milk . Conclusions