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Contents
Freeze donkey milk.
What actually happens to donkey milk when liquid milk becomes a deep-frozen product?
We look at ice crystals, proteins, fat distribution and taste. We also explain why rapid freezing is interesting – and where the limits of the statements lie.
A natural product on its way to you.
Our liquid donkey milk is deep-frozen after extraction. This allows it to be transported over greater distances and stored at home.
Freezing is a physical preservation process. During this process, no heat is applied to the milk, as would be the case with pasteurization.
Nevertheless, "without heating" does not mean that all components are completely unchanged after freezing.
How freezing is integrated into our production process is shown on the Production page .
What effects this has on individual milk components depends on, among other things on freezing speed, storage temperature and thawing.
One milk. Three states.
Choose one state and discover which physical processes typically occur.
The animation is a simplified illustration – not a microscopic image.
Milk as an emulsion
Milk contains water, dissolved substances, proteins and finely distributed fat droplets. These components together form a complex food system.
The representation describes general physical processes and not batch-specific measured values.
What happens during freezing?
Milk is more than water. Therefore, its freezing process is more complex than the freezing of a glass of pure water.
Ice crystals form.
A part of the water forms ice crystals. Their size and distribution depend on, among other things on the speed of freezing.
Substances become concentrated.
When water freezes, dissolved components initially remain in the still liquid phase. There, their concentration can temporarily increase.
The structure can change.
Freezing and thawing can influence fat distribution, protein structure and the mouthfeel. How strongly depends on the product and process.
What remains – and what can change?
The effect of freezing is not the same for all components. A complete preservation of all properties cannot be claimed generally without corresponding analyses.
Water
During freezing ice is formed. This phase change is the central process of deep freezing. During thawing the ice becomes liquid again.
Proteins
Individual proteins can react differently to freezing and thawing processes. It cannot be inferred from deep freezing alone that every protein structure remains unchanged.
Fat
Milk fat is present in fine droplets. Freezing and thawing can influence the distribution of these droplets. This can lead to visible differences.
Lactose
Lactose is the natural milk sugar. During freezing it is not simply destroyed. However, concentration and crystallization processes can influence the physical properties of the system.
Vitamins
The stability of individual vitamins varies. For concrete statements about losses, analyses before and after freezing would be required.
Taste
Taste and mouthfeel can differ slightly after thawing. Such changes do not automatically mean that a product is spoiled.
Freezing is not freeze-drying.
In deep-frozen donkey milk the water remains in the product – however predominantly in frozen form.
In freeze-drying a previously frozen product is dried under vacuum. During this process, a large part of the water is removed.
This creates a powder that has other requirements for storage and preparation.
Our Donkey milk powder product page shows this alternative product form.
Frequently asked questions about freezing.
The most important answers regarding quality, taste and ingredients.
Can you freeze donkey milk?
Yes. Donkey milk can be deep-frozen. During this process, the appropriate packaging, temperature and storage duration must be observed.
Does donkey milk lose all its nutrients when frozen?
No. This generalized statement is not founded. However, depending on the ingredients and process, changes may occur.
Is lysozyme preserved when frozen?
Lysozyme is a natural enzyme found in donkey milk. The extent to which its activity is affected by freezing and thawing depends on the specific conditions. Complete preservation should not be guaranteed without appropriate measurements.
Why might thawed milk look different?
Freezing and thawing can change the distribution of fat and other ingredients. However, appearance alone is not reliable evidence of food safety.
Is flash freezing better than slow freezing?
Fast freezing can promote smaller ice crystals. The extent of the benefit for a specific product must be investigated separately.
Can I refreeze donkey milk after thawing it?
Repeated thawing and freezing can affect quality. Follow the product instructions and avoid unnecessary temperature fluctuations.
What should I pay attention to when storing and consuming it?
Store the donkey milk frozen at −18 °C and thaw it slowly in the refrigerator (2–7 °C). Please follow the storage and consumption instructions on the label.
How does it differ from donkey milk powder?
In frozen milk, the water remains in the product. In freeze-drying, a large part of the water is removed.
Discover donkey milk in its original form.
Our liquid donkey milk is not pasteurized and is offered frozen. Learn more about its origin, production, and the available product sizes.
