Donkey milk research · Study 206

Fat in donkey milk: stable over lactation, different in winter

In milk from Amiata jennies, fat content and fat globule diameter remained fairly stable from day 30 to day 300 of lactation. Season showed clearer differences: winter milk had larger and fewer fat globules per mL, fewer short-chain saturated and more long-chain and monounsaturated fatty acids (P < 0.01).

Important: A milk analysis. It describes the fat composition of the milk and says nothing about any effect in humans.

At a glance · swipe or use the arrows

The key figures

Day 30start of monthly sampling

Day 300end of sampling

monthlyindividual samples per jenny

AmiataTuscan donkey breed

stablefat content and globule size over lactation

Globules ↓number per mL significantly lower only in the last phase

P < 0.01fewer short-chain saturated fatty acids in winter

C18:0 ↓stearic acid lower in winter

C16:1, C18:1 ↑palmitoleic, oleic and vaccenic acid higher in winter

2015year of publication

Study design

How it was studied

Milk analysis from Italy in Amiata jennies. Individual milk samples were taken monthly from each jenny, starting on day 30 of lactation until day 300. Fat content, size (diameter) and number of fat globules per mL and the fatty acid profile were examined in relation to lactation phase and production season. Assessed based on the abstract; number of animals, farm, feeding and specific measured values are not stated there.

Laboratory study

Study typeMilk analysisCountryItalyYear2015JournalJ Food Compost Anal

Results

What the study measured

Fat content and fat globule diameter were fairly stable during lactation. The number of fat globules per mL decreased significantly only in the last phase of lactation.

The fatty acid profile changed little during lactation: short-chain fatty acids decreased progressively, monounsaturated fatty acids showed an increasing trend.

Winter milk had a larger average fat globule diameter and fewer fat globules per mL.

In winter, the share of short-chain saturated fatty acids was lower and the share of long-chain and monounsaturated fatty acids higher (each P < 0.01).

In the cooler season, the authors found significantly less C18:0 (stearic acid) and more palmitoleic, oleic and vaccenic acid.

Authors’ conclusion: The lipid fraction of donkey milk did not show notable changes during lactation; season had a stronger influence on fat globules and fatty acids. The study describes composition, not the nutritional relevance of these differences.

Critical appraisal

Strengths and limitations

Only the abstract assessedClear limitation

Number of animals, fat contents in figures and fatty acid shares are missing. Funding and conflicts of interest could not be checked.

Season and feeding intertwinedNote

Winter often also means different feed. Whether the differences stem from temperature, feed or both cannot be separated based on the abstract.

One breedNote

Milk from Amiata jennies was studied. Other breeds and husbandry systems may differ.

Fatty acids are sharesNote

Fatty acids are described as percentages of fat. Donkey milk is low in fat, so the absolute amounts per glass are correspondingly small.

Individual samples over 270 daysStrength

Monthly individual samples from the same animals from day 30 to day 300 allow a genuine time course rather than a snapshot.

clear limitationnotestrength

Editorial note: The study shows that the milk fat of donkey milk changes more with season than with lactation stage. For batch information this is a practical pointer. Without the full text, the sample and the size of the differences remain unknown. To the research archive.

Research question for DON DONKEY’S®

Do fat content and fatty acid profile differ measurably between our winter and summer batches, and do these differences persist after freezing and thawing?

Milk analysisFatty acidsSeason

Original publication

Changes in donkey milk lipids in relation to season and lactation

Original title: Changes in donkey milk lipids in relation to season and lactation

Martini M., Altomonte I., Manica E., Salari F.
Journal of Food Composition and Analysis · 2015 · 41, 30–34

Research group in Italy; institution not stated in the available material (Amiata jennies)

DOI: 10.1016/j.jfca.2014.12.019

Transparency: funding and conflicts of interest could not be checked from the abstract. No product-related statement for DON DONKEY’S®.

Summarised and checked by the DON DONKEY’S editorial team against the original publication · As of: November 2026

End of the study summary

Note on our products

The study summarised above was carried out independently of DON DONKEY’S® and does not relate to our products. It serves solely to inform about the state of research.

DON DONKEY’S® donkey milk and donkey milk powder are foods. They are not intended to prevent, treat or cure any disease and do not replace medical advice.

From our shop

DON DONKEY’S® donkey milk

100 % donkey milk · raw milk, frozen

On this page we report the findings of a published study. Independently of that, you will find our donkey milk here: 100 % donkey milk, frozen as raw milk.

Transparency: The study examined milk from another herd – not the milk from our partner farms.

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100 ml bottle / 100ml · Unit price: €249,00 / 1 l · incl. VAT, plus shipping

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Also in our shop

Donkey Milk Powder

Donkey milk in powder form

For anyone who prefers a longer shelf life: our donkey milk in powder form – easy to store and portion.

Transparency: The study did not examine our donkey milk powder.