In experiments carried out to date she-asses have shown a quick adaptation to manual or mechanical milking and its routines: dairy asses and Donkey's foals have not furthermore presented particular health or behavioural problems linked to milking.

• Milking must be done in an environment separate from animal housing premises;
• The handling and conservation of milk must be done in premises separate from milking and animal housing premises;
• Staff must wear clean clothes, wash their hands and arms and ensure that the mammary gland is clean before milking;
• The milk must be filtered, bottled and refrigerated at a temperature between 0 and 4°C immediately after milking in order to improve its preservation duration and prevent possible alterations;
• After milking the premises and the appliances used for milking must be immediately carefully cleaned and disinfected with products authorised for this purpose.

Moreover it is considered essential that all buyers of raw milk are provided with an appropriate informative sheet containing all the correct details for conserving and using the milk:  it will be especially necessary to draw their attention to the need to respect the cold chain and the intensity of the heat treatment to which raw milk is subjected before consumption; this is particularly important for milk intended for infants and other high-risk categories to guarantee the inactivation of pathogenic or potentially pathogenic micro-organisms that could be present in the milk.