http://webpages.icav.up.pt/PTDC/CVT/098487/2008/Vlaeminck,%202006.pdf

Factors affecting odd- and branched-chain fatty acids in milk: A review

Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells.

Traditional cheeses: Rich and diverse microbiota with associated benefits

https://www.favv-afsca.be/scientificcommittee/publications/articles/_documents/Claeys2014-Rawmilkdifferentspecies-chemicalaspects.pdf

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

The analysis of nutritional value and selected traits of technological suitability of milk was performed on the basis of the available literature. This analysis concerned various animal species used for dairy purposes (cattle, buffalo, goats, sheep, camels, donkeys, and horses). It has been stated that a considerable diversity exists in the analyzed parameters and traits of milk, which results in various directions of milk utilization. Cow milk accounts for more than 80% of world milk production. It is the most universal raw material for processing, which is reflected in the broadest spectrum of manufactured products. Sheep and buffalo milk, regarding their high content of protein, including casein, and fat, make a very good raw material for processing, especially cheesemaking. Donkey and horse milk have the most comparable protein composition to human milk (low content of casein, lack of αs1-casein fraction and β-lactoglobulin, and high content of lysozyme). Donkey milk is additionally characterized by a fatty acid profile distinctive from milk of other analyzed animal species. Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances and 30 times higher concentration of vitamin C in comparison to cow milk. The composition of goat milk allows using it as the raw material for dairy processing and also to some extent as a therapeutical product (low content or lack of αs1-casein).

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2011.00163.x

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Ass's milk yield and chemical composition were investigated in two lactations at d 28, 45, 60, 75, 90, 105, 135 and 150 after parturition. Milk yield per milking (averaging 740 mL) of 6 asses of Martina Franca (n = 3) and Ragusana (n = 3) breeds, which quickly adapted to the milking machine procedures, increased in the second (or third) milking per day but was unaffected by stage of lactation or breed. Year of lactation, stage of lactation, breed and milking time did not influence the gross composition of the milk, except for fat and protein contents. The overall average protein percentage (1.72 g·100 g-1 of milk), showing a significant negative trend throughout lactation, was characterised by low casein (47.3% of crude protein) and whey protein contents (36.9% of crude protein). A specific whey protein profile was also found, being the relative percentage on total whey protein 4.48%, 6.18%, 29.85%, 21.03% and 22.56% for respectively lactoferrin, serum albumin, β-lactoglobulin, lysozyme and α-lactoalbumin. The low average fat content of ass's milk (0.38 g·100 g-1 of milk), showing a high individual variability, was significantly affected by the year of the study; the lipid fraction was also characterised by high levels of linoleic (average 8.15 g·100 g -1 of total fatty acids) and linolenic acid (average 6.32 g·100 g -1 of total fatty acids). The ash content of ass's milk (0.39 g·100 g -1 of milk) was constant throughout the experimental period and showed high levels of Ca and P, the ratio of which, ranging between 0.93 and 2.37, was on average 1.48. ass's milk / protein / fatty acids / minerals

/pdf/composition-and-characteristics-of-ass-s-milk-2ipj4yfv8v.pdf

Composition and characteristics of ass's milk

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

Donkey’s milk protein fractions characterization

Meat and carcass quality from peruvian llama (Lama glama) and alpaca (Lama pacos)

Cow milk protein allergy (CMPA) is an abnormal IgE-mediated reaction to cow milk proteins. Donkey’s milk could be considered suitable for feeding young children affected by severe IgE-mediated CMPA because its nutritional properties and composition are very close to human milk. Since donkey’s milk is available during a limited range of months during the year, it may be useful to find better storage conditions for this product. This study investigated the effects of the lyophilization treatment on donkey’s milk nutritional characteristics, and the results were compared with those obtained on fresh and frozen milk. Nutritional properties of lyophilized donkey’s milk remained basically unchanged compared with fresh milk. Two different probiotic strains were added to lyophilized donkey’s milk, and their viability was evaluated after milk reconstitution. The results obtained confirmed the possibility of producing a probiotic infant formula with beneficial properties using donkey’s milk as raw material.

Paolo Polidori

Papers

Composition and characteristics of ass's milk

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

Donkey’s milk protein fractions characterization

Meat and carcass quality from peruvian llama (Lama glama) and alpaca (Lama pacos)

Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics