Description:
<jats:p>This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk produced in Greece and Cyprus. The average values for <jats:styled-content style="fixed-case">pH</jats:styled-content>, fat, protein and lactose were 7.14, 0.52 g/100 mL, 1.22 g/100 mL and 7.01 g/100 mL, respectively, whereas aflatoxin M1 and beta‐lactam residues were not detected in any sample. The microbiological analysis revealed very low somatic cell counts and total microbial counts, while <jats:italic>Escherichia coli, Salmonella</jats:italic> spp and <jats:italic>Listeria monocytogenes</jats:italic> were not detected in any sample. The sensory evaluation classified the milk as white, thin, with a slightly sweet pleasant taste, pleasant milky aroma, sweet flavour and no persistent aftertaste.</jats:p>