**4. Conclusions**

The present experimentation confirmed that donkey milk can be processed into fresh cheese by enzymatic coagulation under suitable technological conditions, by using microbial rennet. Such conditions result in being very severe when applied to cow milk, and lead to the formation of a semihard curd in a very short time. The chemical and sensory composition of fresh donkey cheese can be very interesting from a nutritional point view, due to very low fat levels and pleasant flavour. However, the scarce availability and high cost of the raw material currently limit practical application. Further studies are necessary by animal husbandry scientists to increase the milk yield of lactating donkeys, and by food scientists for improving the cheese texture and cheesemaking yield. E fforts for improving curd firmness should focus on increasing casein concentration: to this aim, protein enrichment could be pursued by water evaporation (at low temperature, in order to avoid deterioration of the already weak coagulation properties) or membrane filtration.

**Author Contributions:** Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo and Angela Gabriella D'Alessandro contributed equally to this work. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
