Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability of <i>Podliveni</i> Cheese.

Enterobacteriaceae counts in cheese produced solely from cow’s milk were 4.59 ± 0.25 log 10 CFU/g, while slightly higher values were recorded in cheese produced with the addition of 30% donkey milk, 4.94 ± 0.32 log 10 CFU/g, with a tendency toward statistical significance ( p = 0.059).

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