Valorization of donkey milk: Technology, functionality, and future prospects

Abstract

The proposed valorization strategy of donkey milk consists of choosing which milk constituents need to be preserved during processing (e.g., lysozyme, fatty acids) and deciding on the type of processing (i.e., thermal or nonthermal) that will minimize the detrimental changes to milk constituents. By considering factors such as shelf-life, raw milk availability/price, organoleptic characteristics and target consumer groups several dairy products could be manufactured. Donkey milk is considered to has potential therapeutic uses; therefore, its functional or bioactive qualities (e.g., immunomodulation) should be determined by in vitro models and in vivo studies to demonstrate its health benefits in special population groups (e.g., infants, the elderly, and immunocompromised individuals). Highlights • Donkey milk has a unique chemical composition with a close resemblance to human milk. • Its processing should be carefully considered to preserve its functional constituents. • It is considered a high-value, functional product suitable for consumption by special population groups.