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Many technical terms come up when it comes to donkey milk: lactose, whey protein, lysozyme, lactation, freeze-drying. If you know them, you can better understand product descriptions, labels, and articles. In this glossary, we explain the most important terms related to donkey milk briefly, objectively, and without jargon – sorted by topic.
Terms related to composition
- Lactose (milk sugar): The natural sugar in milk. Donkey milk contains about 6–7 g per 100 ml, which is therefore more than cow's milk (around 4.7 g). Lactose provides the light sweetness.
- Milk fat: Donkey milk contains about 0.3–1.8 g of fat per 100 ml, usually less than 1 g. This is why it feels lighter and thinner than whole cow's milk.
- Milk protein: A general term for the proteins in milk. In donkey milk, there are about 1.5–1.9 g per 100 ml.
- Casein: A group of milk proteins that, for example, curdle when making cheese. Donkey milk has a lower casein content than cow's milk.
- Whey proteins: The proteins that remain in the liquid whey after curdling. Their proportion is relatively high in donkey milk.
- Lysozyme: A protein that occurs naturally in donkey milk, in different amounts than in cow's milk. It is primarily studied scientifically as a component of milk.
- Lactoferrin: Another milk protein that is naturally contained. The same applies here: it is an ingredient, not a promise.
- Calcium: A mineral that is contained in donkey milk with about 60–90 mg per 100 ml.
You can find more figures and a comparison in our post on the ingredients of donkey milk.
Terms related to the farm and animal
- Mare or donkey: The female animal. Only mares with foals produce milk.
- Foal: The young animal. It stays with its mother and drinks first. Only a part of the milk is milked.
- Lactation: The time during which an animal produces milk after giving birth. During this phase, the quantity and composition of the milk change.
- Daily quantity: A mare produces about 1–2 liters of milk per day in addition to the milk for her foal. For comparison: a dairy cow produces many times that.
- Hand milking: Because the udder is small and the quantities are low, it is milked by hand or in small quantities. This explains part of the price.
Terms related to processing
- Raw milk: Milk that has not been heated above a certain temperature after milking. Please pay attention to the information on the label for every product.
- Freezing: Fresh donkey milk is deep-frozen after milking and stored at −18 °C. This way, it remains in a consistent state on its way to you.
- Cold chain: Continuous cooling from the farm to you. It should not be interrupted.
- Freeze-drying: A process in which water is removed from the frozen milk under vacuum. This creates donkey milk powder. 10 g of powder and 90 ml of water yield about 100 ml.
- Laboratory testing: The examination of the milk in a laboratory. At DON DONKEY'S, the donkey milk is laboratory tested in Germany.
Terms on the label and packaging
- Best before date (BBD): Until this date, a food retains its typical properties if stored correctly.
- Use-by date: Found on highly perishable foods. After this, the product should no longer be consumed.
- Nutritional declaration: The table with energy, fat, carbohydrates, sugar, protein, and salt. In milk, lactose counts as sugar.
- Allergen labeling: Milk is an allergen that must be labeled. This also applies to donkey milk. Ingredients and allergens are always on the label.
- Storage instructions: Information such as "store frozen at −18 °C". When thawing: slowly in the refrigerator at 2–7 °C.
Terms from the kitchen and care
- Donkey cheese: Cheese made from donkey milk. For 1 kg, you need around 25 liters of donkey milk. More about this under Donkey cheese.
- Mouthfeel: How a food feels in the mouth. Donkey milk is often described as light and rather thin.
- INCI: The internationally standardized designation of the ingredients in cosmetics. Donkey milk usually appears there as "Ass Milk" or similar.
- Vital program: This is the name of our monthly offer, with which you can regularly receive donkey milk.
Frequently asked questions
What is the difference between casein and whey protein?
Both are milk proteins. Casein curdles, for example, when making cheese, whey proteins remain in the liquid whey. Donkey milk has a lower casein content than cow's milk.
What does lactation mean?
Lactation is the time during which an animal produces milk after giving birth. Mares only have milk when there is a foal.
Is donkey milk an allergen?
Yes. Donkey milk is milk and contains milk protein and lactose. Anyone who has a milk protein allergy or lactose intolerance should clarify this with a doctor beforehand.
What does freeze-dried mean?
Water is removed from the frozen milk under vacuum. What remains is a powder that you can mix with water again.
