Composition, Characteristics, Nutritional value and Health Benefits of Donkey Milk-A Review

• Published in: Dairy science & technology
• Main Authors: Madhusudan, Nayak C, Dr.Ramachandra, C T, Dr. Udaykumar, Nidoni, Dr. Sharnagouda, Hiregoudar, Dr. Nagraj, Naik, Dr. Jagjivan, Ram
• Format: Journal Article
• Language: English
• Published: EDP sciences/Springer 04-07-2017
• Subjects: Food engineering; Life Sciences; Probiotic; Medicinal value; Chemical composition; Donkey milk; Protein
• EISSN: 1958-5594
• ISSN: 1958-5586

Donkey milk differs from other ruminant milk as it contains lower fat, higher minerals and lactose. The major antimicrobial proteins in milk are immunoglobulins, lactoferrin, lactoperoxidase and lysozyme. Donkey milk has higher antibacterial activity against Listeria monocytogenes and Staphylococcus aureus bacteria and it could be effective in the treatment of listeriosis and staphylococcosis. Lysozyme, which is dominant in donkey milk, possesses effective in inactivation of certain viruses, anti-microbial activity, angiogenic inhibition and antitumour. Donkey milk whey protein possesses potent antiproliferative activity which has potential in the treatment of lung cancer. The protein, α-lactalbumin has a property of antiviral, antitumor and anti-stress. Donkey milk has low amount of casein very close to human milk and contains lower amount of β-lactoglobulin compared to cow milk. Donkey milk has higher amount of lactose, helps in good palatability, avoids allergy in infants and is an option for infants suffering from cow's milk protein allergy (CMPA) and lactose intolerance. Donkey milk has multiple effects on the osteogenesis process,