Bactericidal properties of donkey milk

This paper provides a literature review focusing on the aspects of preservation bactericidal properties main components donkey milk, such as lysozyme and lactoferrin, which have an antibacterial function, inhibiting development number pathogenic opportunistic microbes, is important factor in storage production dairy products. The includes articles published English Russian from 2002 to 2022. databases Scopus, Web Science, Elsevier, ResearchGate Elibrary were used for search. A showed that most available information focused use non-thermal lowtemperature milk processing methods while preserving biologically active native milk. Components can be inhibitor late bloating semi-hard hard cheeses sheep caused by Clostridium E. coli bacteria. favorable temperature regimes, at characteristics are preserved, are: 10 days 3°C 3-4 7°C. combined HPP (High Pressure Processing) with pasteurisation extends shelf life up 30 4 °C. given data must taken into account both when selecting technology products or combi[1]nation it carrying out research work