Effect of continuous flow HTST treatments on donkey milk nutritional quality

Nutritional quality of raw donkey milk (DM) may be impaired during sanitization with the current batch holder pasteurization systems (62.5 °C for 30 min). In this paper, we present preliminary results concerning effects high temperature short time (HTST) protocols using an innovative in continuous low flow rate plant (60 dm3/h) on B-vitamins group, antioxidant capacity, lysozyme and β-lactoglobulin DM. Lysozyme, power decreased after thermal treatments, characteristics depending extent heat treatment. The content was substantially reduced between 20 60%, while degradation lower (2–22%). No vitamin B1 B12 were found milk, whereas detected B2 (0.17 μmol/L), nicotinic acid (13.28 B6 (2.06 μmol/L) B9 (0.75 μmol/L). treatments carried out ensured retention, as no significant differences against (p > 0.05). from study represent a guidance to establishment DM standards parameters perspective improve nutritional quality.