Same origin. Different properties.

Donkey milk is an exceptional food. Those who engage more intensively with it discover two fundamentally different ways of using it: fresh donkey milk and donkey milk powder.

Both product forms have the same starting point. Nevertheless, they differ in water content, processing, storage and preparation.

Fresh donkey milk consists to a very large extent of water. The remaining dry matter contains among other things milk sugar, proteins, fat and minerals.

During the production of donkey milk powder a large part of the water is removed. This creates a concentrated dry product, which can later be mixed with water again.

What happens during freeze-drying?

The production of donkey milk powder can take place using different drying processes. DON DONKEY'S® uses, according to its product specifications, freeze-dried donkey milk powder.

Freeze-drying, scientifically also called lyophilization, uses a special physical process: sublimation.

During this, frozen water under suitable pressure and temperature conditions passes directly from solid to the gaseous state.

Why is this process considered gentle?

Unlike some thermal drying processes the milk does not have to be continuously heated to remove its water.

This can offer advantages for certain sensitive ingredients. However, the result depends on the actual process conditions.

Freeze temperature, pressure, drying time, residual moisture and packaging play an important role.

Lactose: Milk sugar remains a component of the powder

Donkey milk naturally contains lactose. This milk sugar contributes significantly to its mildly sweet taste.

During drying water is removed, not specifically lactose. Therefore, donkey milk powder is not lactose-free.

Depending on drying and storage conditions lactose can exist in different physical states. This can have effects on the powder stability.

Proteins: More than just their quantity

The milk proteins of donkey milk include, among other things, casein and whey proteins. Lysozyme and lactoferrin also belong to the scientifically studied components.

During processing it is not only decisive how much protein remains. The spatial structure and the solubility can also change.

During freezing and drying, proteins can interact with each other at interfaces. This can lead to aggregations or other structural changes.

The extent depends on the respective process and cannot be quantified generally.

Fats: Storage affects the quality

Donkey milk typically has a relatively low fat content. Nevertheless, its lipids are relevant for the composition and the taste profile.

Oxygen, light and heat can during prolonged storage promote oxidative processes.

Suitable packaging is therefore important to preserve the quality of milk powder.

Minerals: Correctly understand the concentration

Minerals are not simply removed with the water during water removal.

Their concentration per 100 grams of dry product can therefore appear significantly higher than in liquid milk.

For a fair comparison it must, however, be considered how much powder is mixed with what amount of water.

What happens when mixing the powder?

When donkey milk powder is mixed with water, the dry components redistribute in a liquid again.

This process is called reconstitution.

During this, water-soluble components like lactose dissolve relatively well. Other components have to redistribute again in the liquid.

How well this works depends, among other things, on particle structure, temperature, mixing intensity and composition.

Does reconstituted powder taste like fresh donkey milk?

Fresh donkey milk is often described as mild, slightly sweet and relatively thin.

Natural lactose contributes to the sweetness. At the same time, fat and milk proteins influence the mouthfeel.

In reconstituted donkey milk powder, these properties may differ slightly.

The mixing ratio, complete dissolution, and the temperature of the drink are particularly relevant.

Those who want to get to know the natural flavor profile more closely will find further information in our guide What does donkey milk taste like?

Why is donkey milk powder shelf-stable for longer?

A crucial factor for the shelf life of many foods is the availability of water.

So-called water activity describes how much water is available for specific chemical processes and spoilage processes.

Through suitable drying, this water activity can be significantly reduced.

This can slow down certain spoilage processes.

This explains why dry milk powder can be shelf-stable for longer under suitable conditions than liquid milk.

Fresh Donkey Milk

DON DONKEY'S® offers fresh donkey milk frozen. Freezing is used for storage until use.

After thawing, the specific storage and usage instructions for the product apply.

Donkey Milk Powder

The powder can be stored unopened according to the product labeling in a dry and light-protected manner.

However, after reconstitution with water, the main advantage of the dry storage state is lost.

The decision therefore depends not only on the composition.

Those who have enough freezer space and prefer the original product form will find fresh donkey milk to be a suitable option.

Those who want to use smaller quantities flexibly can benefit from the practical properties of the powder.

Which form is more economical?

A fair price comparison should consider more than the pure product price.

Fresh donkey milk requires suitable cold chain logistics. This can make shipping more complex.

In contrast, powder incurs additional costs due to freeze-drying, the technology used, and processing.

Furthermore, when considering the powder price, it must be considered what quantity of reconstituted milk can be prepared from it.

Why donkey milk is already particularly labor-intensive to obtain as a raw product, we explain in the post Why is donkey milk so expensive?

Scientific Basis

The classification is based on scientific literature on the composition of donkey milk as well as on basic food technology relationships.

1. Valorization of Donkey Milk: Technology, Functionality, and Future Prospects. Overview of the composition and technological processing. Scientific full text
2. Nutritional Composition and Biological Activities of Donkey Milk: A Narrative Review. Foods, 2025. DOI: 10.3390/foods14132337
3. Malissiova et al. Assessment of Donkey Milk Chemical, Microbiological and Sensory Attributes in Greece and Cyprus. International Journal of Dairy Technology. DOI: 10.1111/1471-0307.12245

You can find more scientific publications in our donkey milk research archive .

The relationships presented describe general properties of donkey milk and drying processes. Statements about the exact preservation of individual ingredients in specific product batches require corresponding analyses.

Two product forms with different strengths

Fresh donkey milk and donkey milk powder are not completely interchangeable product forms.

Fresh milk offers the original liquid food without re- constitution.

Freeze-dried powder, on the other hand, allows for significantly easier storage and flexible portioning.

Which option is better suited depends on your personal intended use, storage conditions and desired product properties.