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Donkey Milk Quality and Safety: Challenges of Using the ISO 11816-1 ALP Method for Pasteurization Verification.

Vita Maria Marino¹, Iris Schadt¹, Giovanni Belvedere¹

¹Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy.

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Summary

The standard alkaline phosphatase (ALP) method for cow's milk is unsuitable for verifying donkey milk pasteurization. Non-compliant treatments were not reliably detected, suggesting a need for a new approach to ensure milk safety and quality.

Keywords:

ALP ISO 11816-1 method TAC alkaline phosphatase donkey milk lysozyme pasteurization verification species-specific threshold total antioxidant capacity

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Area of Science:

Food Science
Dairy Science
Analytical Chemistry

Background:

Donkey milk offers nutritional benefits similar to human milk, necessitating pasteurization for safety.
The ISO 11816-1 alkaline phosphatase (ALP) method, established for cow's milk, is currently employed for donkey milk pasteurization verification.
Variability in native ALP and its relationship with milk composition requires further investigation.

Purpose of the Study:

To evaluate the efficacy of the ISO 11816-1 ALP method in distinguishing compliant from non-compliant heat treatments in donkey milk.
To investigate the associations between native and residual ALP levels and various chemical and physiological parameters in donkey milk.
To propose an optimized pasteurization protocol and provisional ALP threshold for donkey milk.

Main Methods:

Analysis of 42 donkey milk samples from 14 Ragusano donkeys over three sampling periods.
Assessment of chemical composition, lysozyme content, and total antioxidant capacity.
Application of compliant and non-compliant heat treatments followed by ALP activity determination.

Main Results:

Residual ALP levels in all treated samples, including non-compliant ones, remained below the bovine ISO threshold.
The current ISO method failed to reliably differentiate between compliant and non-compliant heat treatments.
Native ALP exhibited high variability and correlated with physiological parameters and lactose content, but not fat.

Conclusions:

The ISO 11816-1 ALP method is not suitable for verifying donkey milk pasteurization due to its inability to distinguish treatments.
A pasteurization temperature of 76 °C for 15 seconds is recommended, with a provisional ALP threshold of 61 mU/L.
Further validation on larger datasets and diverse donkey breeds is necessary to confirm findings and establish reliable quality control measures.