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Donkey milk is of particular interest to science because of its composition. Researchers compare its proteins, fats, carbohydrates, and minerals with those of other types of milk and describe substances that occur naturally, such as lysozyme and lactoferrin. It is important to draw a clear distinction: analyzing the composition of a food does not allow any conclusions to be drawn about its effects on the human body. In this article, you will learn what research focuses on and how to objectively evaluate information about donkey milk.
Why researchers are interested in donkey milk
Donkey milk is rare. In addition to what her foal drinks, a donkey produces only about 1 to 2 liters of milk per day. For a long time, there was therefore very little data. Only in recent decades has donkey milk been analyzed more systematically. It is striking that it differs significantly from cow's milk in several respects and is more similar to mare's milk in its basic composition.
Research questions come from completely different fields:
- Food chemistry: Which nutrients are contained in what quantities? What is the composition of the protein and fat content?
- Animal science: How much milk does a donkey produce over the course of lactation? How do feeding and the season affect the values?
- Food technology: How can donkey milk be preserved, for example by freezing or freeze-drying? How does it behave during cheese making?
- Cosmetic research: How can donkey milk be used as an ingredient in personal care products?
Composition at a glance
The following values are approximate guidelines per 100 ml. As a natural product, donkey milk varies depending on the animal, feeding, season, and stage of lactation.
| Component | Donkey milk (approx.) |
|---|---|
| Energy | 35–45 kcal |
| Fat | 0.3–1.8 g, usually less than 1 g |
| Protein | 1.5–1.9 g |
| Lactose (milk sugar) | 6–7 g |
| Calcium | 60–90 mg |
Two points are particularly striking: donkey milk contains relatively little fat and protein, but more lactose than cow's milk, which contains around 4.7 g per 100 ml. This also explains its mild, slightly sweet taste. You can find a detailed look at the individual values in the article Donkey milk: Ingredients and nutritional values.
Lysozyme and lactoferrin: Ingredients, not promises
Two components appear particularly frequently in scientific articles about donkey milk: lysozyme and lactoferrin.
- Lysozyme is an enzyme that occurs in many natural sources, including egg white. Donkey milk contains it naturally.
- Lactoferrin is a protein that can bind iron. It occurs in various types of milk, including donkey milk.
Researchers are interested in what quantities of these substances are contained and how stable they remain during processing, storage, or freeze-drying. As a consumer, it is important for you to know: that a substance occurs in a food does not mean that it performs a specific function in the body. That is why we refer to lysozyme and lactoferrin exclusively as ingredients.
Why values vary from source to source
If you compare different information about donkey milk, you will find different figures. There are understandable reasons for this:
- Stage of lactation: Shortly after the foal is born, the milk has a different composition than several months later.
- Breed and individual animal: Every donkey is different. There are also differences within a herd.
- Feeding and season: Summer pasture grass and winter hay change the values.
- Measurement method: Laboratories use different procedures and reference units, such as per 100 ml or per 100 g.
Reliable information therefore provides ranges instead of exact individual values. For a specific product, the information on the label is always authoritative.
How to evaluate studies and headlines
Many promises circulate about donkey milk. You can better evaluate information by asking a few questions:
- Is it about composition or effects? A nutritional analysis describes what is contained—not what effects it has.
- Where was the study conducted? Results from test tubes cannot be transferred to humans.
- How large and independent was the study? Individual small studies are a start, but not proof.
- Is the statement legally permissible? In the EU, only approved claims may be made about food. There are no specifically approved claims of this type for donkey milk.
We have summarized the topics researchers are currently investigating on our page Donkey milk in research—deliberately as an overview of research questions, not as proof of effects.
What this means for you in everyday life
Ultimately, donkey milk is above all one thing: a rare, special food with its own character. It is thinner than cow's milk, tastes mild and slightly sweet, and can be enjoyed on its own, in coffee, in muesli, or in smoothies. You can read how exactly it tastes in the article What does donkey milk taste like?. For storage and preparation: please follow the instructions on the label.
Frequently asked questions
What does research on donkey milk investigate?
Above all, its composition: protein, fat, lactose, minerals, and naturally occurring substances such as lysozyme and lactoferrin. This is supplemented by questions about preservation and processing.
Do analyses of composition prove effects on the body?
No. An analysis shows which substances are contained in what quantities. No conclusions about effects on the body can be drawn from this.
Why does donkey milk contain so much lactose?
This is a natural characteristic of donkey and horse milk. With about 6 to 7 g per 100 ml, donkey milk contains more than cow's milk, which has around 4.7 g.
Why do I find different nutritional values?
Because donkey milk is a natural product. The animal, feeding, season, stage of lactation, and measurement method affect the values. For a specific product, the information on the label applies.
Donkey milk is a food and not a medicine. If you have health questions, please consult your doctor.
