In this scientific era non-bovine milk is gaining more international acceptance for research and commercialization. As, bovine milk is reported as hypersensitive to infant’s serum due to high concentration of the caseins proteins which manifest the allergic reaction and act as potent allergen. So we overcome these problems for infants, elders and immunocomprised people alternative nutritious and healthy drink is in demand. Among non-bovine milk, donkey milk consumption is increased since last decade. The nutritious components of donkey milk are comparable to human milk. Besides of high lysozymal the well adapted potential probiotics species of donkey milk are identified and categorized on the basis of their relative abundance as in Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum are more abundant while the genera Leuconostoc, Enterococcus and Streptococcus are least. Composition of these species also varies in raw milk and fermented milk. These strains also exhibit antimicrobial, antioxidant, anti-proliferative properties in culture. From literature it was found that the species isolated from fermented milk Enterococcus faecium DM33 exert greatest antioxidative and most potent antimicrobial activity. It was also reported that this strain shows highest ACE-inhibitory activity with Lactobacillus casei DM214 fermented milk. Thus, donkey milk is very healthy and beneficial for digestive system i.e. microbiota should be explored.