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Donkey milk is thin, low in protein and fat – so it needs ingredients that provide structure for a creamy dessert. A team from the University of Bari fermented donkey milk with oat flour and wheat germ oil, selected a recipe based on texture, and stored two variants with dark chocolate and pomegranate extract for 30 days in the refrigerator. The texture could be controlled by the ratio of oats to oil; polyphenol and radical scavenger values decreased during storage.
Food technology laboratory study for product development – no statement about an effect in humans. Donkey milk is a food.
Study at a glance
| Feature | Information |
|---|---|
| Original title | Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract |
| Authors | Antonino C., Difonzo G., Natrella G., Squeo G., Faccia M. |
| Journal | Applied Food Research, 4: 100507 |
| Year | 2024 |
| Country | Italy (Apulia) |
| Study type | Laboratory study for product development with storage test |
| Sample | 3 experimental recipes, 2 final recipes; measurements on days 0, 10, 20 and 30; tasting with 10 trained panelists |
| DOI | 10.1016/j.afres.2024.100507 |
What question did the researchers ask?
The researchers wanted to develop a fermented dessert based on donkey milk that resembled a commercially available oat dessert in its texture. They then examined how texture, color, polyphenols and other measured values changed during refrigerated storage over 30 days.
How it was investigated
- Base recipe: 82.5% donkey milk, 2% sugar, 0.5% guar gum, plus a total of 15% oat flour and wheat germ oil.
- Experimental design: Three ratios of oats to oil (8/7, 10/5 and 12/3%), firmness, consistency and flow behavior were measured. One model yielded a target of 11.5% oats and 3.5% oil.
- Production: Mixed and heated at 80 °C for 10 minutes, fermented with yogurt cultures at 40 °C to pH 4.5–4.6, oil then incorporated.
- Final recipes: With 3% dark chocolate and 0.5% (A) or 1% (B) pomegranate extract, stored at 4 °C.
- Storage test: Measurements on days 0, 10, 20 and 30 – texture, color, pH, polyphenols, radical scavenger tests, flavor compounds, lactic acid bacteria and tasting.
The results
The more oats and the less oil, the firmer the dessert became. The variant with 12% oats was firmer than the commercial control product (0.98 N), the one with 10% softer. During storage, both final recipes became softer, and the polyphenol and ABTS values decreased significantly.
| Measured value | A, Day 0 | A, Day 30 | B, Day 0 | B, Day 30 |
|---|---|---|---|---|
| Polyphenols (mg GAE/g) | 1.20 | 0.62 | 1.71 | 0.66 |
| ABTS (µmol TE/g) | 5.54 | 3.56 | 6.89 | 4.08 |
| Firmness (N) | 1.59 | 0.90 | 1.64 | 0.99 |
| pH | 4.32 | 4.19 | 4.30 | 4.18 |
| Lactic acid bacteria (log CFU/g) | 7.32 | 6.86 | 7.23 | 7.04 |
Polyphenols were determined using Folin-Ciocalteu, ABTS is a radical scavenger test in a test tube – both are laboratory measurements. The color remained largely stable; only recipe B became lighter by day 30 (L* from 36.61 to 41.48). According to the tasting, the product did not change much over 30 days. B initially tasted fruitier and more sour, chocolate and cereal notes decreased over time.
The texture of a donkey milk dessert could be specifically adjusted by the ratio of oat flour to oil. After 30 days of refrigerated storage, it became softer, and the measured polyphenols decreased.
Critical assessment
- Thin experimental design: Three recipe points with one production each. The model's predictive power for firmness was only moderate (predicted R² 0.66).
- Calculated target recipe: 11.5% oats and 3.5% oil were derived from the model, not measured beforehand as a separate experimental point.
- Small tasting: Ten trained panelists, results only as a graphic. There was no consumer survey.
- Short storage: After 30 days, the measurement ended; the authors recommend longer studies.
- Minor gaps: One table value is obviously misprinted (cohesion "−0.60 ± 5.73"). The breed and lactation stage of the donkeys are missing.
Funding, conflicts of interest and level of evidence
No funding is mentioned in the paper. The authors declare no competing interests. The pomegranate extract was provided by a supplier, the milk came from a farm in Laterza (Apulia).
Level of evidence: Food technology laboratory study – describes recipe, texture and storage behavior, no statement about effects in humans.
What does this mean for donkey milk as a food?
The study shows that donkey milk can be processed as a base for a fermented dessert, but because of its low protein and fat content, it needs structure-giving ingredients. The authors describe the dessert as a possible functional product; this was not investigated, and we do not adopt this assessment.
Our research question: How does thin donkey milk behave in recipes – and how can we explain it objectively and with sources?
Frequently asked questions
What does "fermented" mean here?
The mixture was inoculated with classic yogurt cultures, which break down lactose into lactic acid. This lowers the pH and the mass thickens – like a yogurt.
Why did the polyphenols decrease?
The study only measures that the values gradually decreased. The authors do not state a cause; it was not tested.
Is the dessert available in stores?
No. It is a recipe development in the laboratory. The comparison product was a commercially available oat dessert without donkey milk.
You can find all measured values, interactive graphics and the complete critical assessment on our research page: Study 76: A dessert made from donkey milk. Further studies in the research archive.
Antonino C., Difonzo G., Natrella G., Squeo G., Faccia M. (2024). Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract. Applied Food Research, 4, 100507. DOI: 10.1016/j.afres.2024.100507
Summarized and reviewed by the DON DONKEY'S editorial team based on the original publication · As of: October 2026. This summary does not replace the original work.
End of the study summary. The study was conducted independently of DON DONKEY'S® and does not refer to our products. Our donkey milk is a food.
