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Donkey milk is a rare food that interests nutritional science primarily because of its composition. The direction of development is shown less in big promises than in practical questions: How can the small amount of milk be processed, preserved, and reliably analyzed? Here you get an objective overview of research, processing, and new product forms around donkey milk.
What research is about today
Donkey milk is scientifically investigated primarily because of its composition. The focus is on questions such as: What protein components does it contain? What is the proportion of fat and lactose? What natural ingredients such as lysozyme and lactoferrin can be detected?
You can find an overview of the topics that research is dealing with on our page Donkey milk in research. What is important here: studies on composition describe what is in the milk. We do not derive statements about effects on humans from this.
Open questions: Why values fluctuate
One topic that is likely to continue to occupy nutritional science is the range of variation. Donkey milk is a natural product, and its composition is not always the same. Per 100 ml, the values lie approximately in these ranges:
| Component | Donkey milk (approx., per 100 ml) |
|---|---|
| Energy | 35–45 kcal |
| Fat | 0.3–1.8 g |
| Protein | 1.5–1.9 g |
| Lactose | 6–7 g |
| Calcium | 60–90 mg |
Differences arise, for example, from the individual animal, the feeding, and the time after the birth of the foal. For the future, this means: the more analyses are available, the more precisely typical values can be described.
Processing: Small quantities, big challenge
A donkey gives about 1 to 2 liters of milk per day in addition to the foal. It is milked by hand or in small quantities. This results in a central task: The small amount of milk must be processed so that it can be well stored and transported.
- Deep freezing: Fresh donkey milk is deep frozen and stored at −18 °C. It is thawed slowly in the refrigerator at 2–7 °C.
- Freeze-drying: During this process, the water is removed from the milk in the frozen state. A powder is created that can be mixed in portions.
- Cheesemaking: For 1 kg of donkey cheese, you need around 25 liters of donkey milk. Cheese from donkey milk therefore remains a rarity.
New product forms
These processes create products that make donkey milk easier to use in everyday life. At DON DONKEY'S, in addition to deep-frozen milk, there is the freeze-dried donkey milk powder: 10 g of powder and 90 ml of water yield approximately 100 ml. In addition, there is donkey cheese as well as care products with donkey milk.
Especially in cosmetics, donkey milk is used as a nourishing ingredient – for example in creams, body milk, or shampoos. There, it is about a pleasant skin feeling and moisture, not about promises beyond care.
Clear rules for advertising claims
The future of donkey milk is also shaped by food law. In the EU, food may only be advertised with information that is expressly approved. There are no approved claims for donkey milk that attribute special effects to the body to it. That is why we describe it as what it is: a rare food with its own composition and its own taste.
For you as a consumer, this is a good standard. Reliable providers inform about origin, nutritional values, storage, and preparation – not about alleged effects.
What this means for you
For you as an enthusiast, the look into the future means above all: more choice in form, but no unlimited quantity. Donkey milk will remain a rare food because the animals set the pace. In return, it will become easier to use it in everyday life – deep frozen, as powder, or as cheese.
- Pay attention to clear information about origin, nutritional values, and storage.
- Read the instructions on the label before you prepare fresh milk or powder.
- Be skeptical if a provider advertises with big promises instead of facts.
Frequently asked questions
Why is science interested in donkey milk?
Above all because of its composition: low fat, comparatively high lactose, and natural ingredients such as lysozyme and lactoferrin.
Will there be donkey milk in larger quantities in the future?
Hardly. A donkey gives only about 1 to 2 liters of milk per day in addition to the foal. The quantity remains limited by the animals.
What is the difference between fresh milk and powder?
Fresh donkey milk is delivered deep frozen and stored at −18 °C. Powder is freeze-dried and mixed with water: 10 g of powder plus 90 ml of water yield approximately 100 ml.
Is donkey milk lactose-free?
No. It contains about 6–7 g of lactose per 100 ml and thus rather more than cow's milk.
