The role of high hydrostatic pressure in altering bacteria in donkey milk

Donkey milk is popular for its nutritional content and hypoallergenic properties and can be used as an alternative nutritional product for people who are allergic to cow's milk proteins or are immunocompromised. The bacterial composition of donkey milk can affect its safety and quality, with conventional pasteurization heat treatment leading to changes in nutrient composition while heat-resistant bacteria remain. In order to ensure the food safety of donkey milk, it is necessary to study the effect of high hydrostatic pressure (HHP) treatment on the microbial composition of donkey milk.