Quality parameters of freeze-dried donkey milk

One of the most important nutritional characteristics of donkey milk is the similar chemical composition compared to human milk, which makes it the most appropriate mammalian milk in those cases in which cow’s milk cannot be used. Donkey milk is not produced in large amount, and donkey lactation is concentrated in a few months per year. Use of thermal treatments to reduce microbial content and to prolong donkey milk shelf life received interest by the scientific community. The aim of the present study was to investigate the effects of freeze-drying treatment on donkey milk chemical composition, fatty acid profile and mineral content, in order to compare the nutritional properties of fresh and lyophilized donkey milk.