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Garhwal R, Sangwan K, Mehra R, Kumar N, Bhardwaj A, Pal Y, Buttar HS, Kumar H. A Systematic Review of the Bioactive Components, Nutritional Qualities and Potential Therapeutic Applications of Donkey Milk. J Equine Vet Sci 2022; 115:104006. [DOI: 10.1016/j.jevs.2022.104006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 05/03/2022] [Indexed: 01/05/2023]
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GOMES RDDS, BEZERRA MDF, MACÊDO CS, OLIVEIRA ILSD, BORBA LHF, URBANO SA, ANAYA K, CHAGAS BME, ANDRADE NETO JCD, OLIVEIRA JPFD, RANGEL AHDN. Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.80521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | - Katya ANAYA
- Universidade Federal do Rio Grande do Norte, Brasil
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Abstract
Milk is considered a complete food because all of the nutrients important to fulfill a newborn’s daily requirements are present, including vitamins and minerals, ensuring the correct growth rate. A large amount of global milk production is represented by cow, goat, and sheep milks; these species produce about 87% of the milk available all over the world. However, the milk obtained by minor dairy animal species is a basic food and an important family business in several parts of the world. Milk nutritional properties from a wide range of minor dairy animal species have not been totally determined. Hot temperatures and the lack of water and feed in some arid and semi-arid areas negatively affect dairy cows; in these countries, milk supply for local nomadic populations is provided by camels and dromedaries. The nutritional quality in the milk obtained from South American camelids has still not been completely investigated, the possibility of creating an economic resource for the people living in the Andean highlands must be evaluated. Both mare and donkey milks show a chemical composition very similar to human milk, and they represent a good replacer of cows’ milk for infants nutrition, especially for children affected by cow milk proteins allergy. In this review, differences and similarities in the quality parameters of milk from minor dairy animals, such as camelids and equids, have been compared.
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Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111239] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Abstract
Background: Donkey milk is used in infant nutrition for the treatment of children affected by cow’s milk protein allergy, thanks to its hypo-allergenicity, mainly due to its protein profile, which is very close to that of human milk. Furthermore, donkey milk is characterized by the presence of a fair amount of bioactive proteins, that may have a positive impact on human health. Despite the presence of numerous articles that describe the chemical composition and nutraceutical properties of donkey milk, few works have been performed to determine its vitamin profile; therefore, the purpose of this work is to give further information on the B-vitamins profile of donkey milk. Methods: B-vitamins have been determined through a reversed-phase liquid chromatography analysis. Results: The results indicated that donkey milk (DM) contains thiamine 0.661 ± 0.26 μM, riboflavin 0.168 ± 0.04 μM, nicotinic acid 18.75 ± 1.92 μM, pyridoxine 5.38 ± 3.3 5μM, and folic acid 0.83 ± 0.08 μM. Conclusions: Donkey milk contains a high quantity of nicotinic acid, known for its lipid-lowering effect, and a good amount of vitamin B6 and folic acid, the latter very important for children’s growth. To notice, vitamin B6 has been determined for the first time in donkey milk.
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Faccia M, Gambacorta G, Martemucci G, Difonzo G, D’Alessandro AG. Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk. Foods 2019; 9:E16. [PMID: 31877945 PMCID: PMC7022442 DOI: 10.3390/foods9010016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 11/16/2022] Open
Abstract
Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory characteristics of the products were not thoroughly investigated. The present paper aims to give a further contribution to the field, by investigating cheesemaking with microbial rennet and evaluating the chemical composition, total fatty acid, volatile organic compounds (VOCs) and sensory profile of the resultant product. Six trials were undertaken at laboratory scale on donkey milk from a Martina Franca ass, by applying the technological scheme as reported for calf rennet, with some modifications. Bulk cow milk was used as a control. Donkey milk coagulated rapidly, but the curd remained soft, and was only suitable for making fresh cheese; differently, cow milk coagulated almost instantaneously under these strong technological conditions, giving rise to a semi-hard curd in very short time. The moisture level of donkey cheese was almost the same as reported in the literature, whereas the yield was higher, probably due to the high protein content of the milk used. The total fatty acid composition of cheese presented some differences with respect to milk, mostly consisting in a higher presence of saturated compounds. A connection with a better retention of the large sized fat globules into the curd was hypothesised and discussed. The VOC analyses, performed by solid-phase micro extraction gas chromatography-mass spectrometry, allowed the identification of 11 compounds in milk and 18 in cheese. The sensory characteristics of donkey cheese were strongly different with respect to the control, and revealed unique and pleasant flavours.
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Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy; (M.F.); (G.D.)
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy; (M.F.); (G.D.)
| | - Giovanni Martemucci
- Department of Agro-Environmental and Territorial Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy; (G.M.); (A.G.D.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy; (M.F.); (G.D.)
| | - Angela Gabriella D’Alessandro
- Department of Agro-Environmental and Territorial Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy; (G.M.); (A.G.D.)
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Malacarne M, Criscione A, Franceschi P, Bordonaro S, Formaggioni P, Marletta D, Summer A. New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation. Animals (Basel) 2019; 9:ani9121161. [PMID: 31861194 PMCID: PMC6940851 DOI: 10.3390/ani9121161] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/12/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Donkey milk, because of its nutritional quality, is a more interesting product for the human diet. Moreover, due to its similarity to human milk, it is an optimal substitute for breast milk for babies. The aim of this study is to provide new insights on donkey milk production, which characterizes gross and mineral composition of Ragusano donkey breed milk. Compared to cow milk, donkey milk is characterized by a lower content of dry matter, high lactose amount, low protein, and a very low-fat content. In addition, the casein content is lower than cow’s milk. The most abundant macro element was K, followed by Ca, Na, and P. Most of the constituents are diminishing their content during lactation. In conclusion, the Ragusano breed showed a good aptitude for milk production. The composition of the milk confirmed its nutritional quality. Moreover, this research can have important positive impacts. The Ragusano breed has a long lactation and a high level of production that can ensure good income for farmers. Moreover, given its nutritional values, a larger consumption of donkey milk would be desirable and could promote the breeding of the donkey, which is an endangered species all over the world, as a profitable alternative for farmers. Abstract Donkey milk is increasingly being proposed as a natural alternative milk for various categories of consumers, especially infants and the elderly population. However, its potential production, gross, and mineral composition have not been deeply investigated yet. Sixty-two individual milk samples were collected monthly from nine Ragusano donkeys reared in a specialized dairy farm. Milk yield as well as chemical and mineral composition, including macro and micro elements, were investigated over an entire lactation, from the second to the ninth month of milking. Milk yield averaged 1.64 kg/day, which highlights good aptitude of the Ragusano breed for the production of milk. Gross composition was characterized by low content of dry matter (8.19%), a high amount of lactose (6.07%), low protein (1.34%), and very low-fat content (0.16%). Whey proteins represented 58% of the total protein, and proteose-peptones accounted for 0.35 ± 0.07 g per 100 g. Total ash content was 0.36 g per 100 g and represented 4.40% of the dry matter. The most abundant element was K, which was followed by Ca, Na, and P. As expected, the micro elements Fe, Zn, and Cu were found in low amounts or in traces. Dry matter, fat, whey proteins. The total ash, Ca, P, Mg, and mineral ratios were significantly affected by the lactation stage.
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Affiliation(s)
- Massimo Malacarne
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (M.M.); (P.F.); (P.F.); (A.S.)
| | - Andrea Criscione
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, I-95131 Catania, Italy;
| | - Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (M.M.); (P.F.); (P.F.); (A.S.)
| | - Salvatore Bordonaro
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, I-95131 Catania, Italy;
- Correspondence: (S.B.); (D.M.); Tel.: +39-0954783489 (S.B.); +39-0954783477 (D.M.)
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (M.M.); (P.F.); (P.F.); (A.S.)
| | - Donata Marletta
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, I-95131 Catania, Italy;
- Correspondence: (S.B.); (D.M.); Tel.: +39-0954783489 (S.B.); +39-0954783477 (D.M.)
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; (M.M.); (P.F.); (P.F.); (A.S.)
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Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Giribaldi M, Antoniazzi S, Gariglio GM, Coscia A, Bertino E, Cavallarin L. A Preliminary Assessment of HTST Processing on Donkey Milk. Vet Sci 2017; 4:vetsci4040050. [PMID: 29056708 PMCID: PMC5753630 DOI: 10.3390/vetsci4040050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/12/2017] [Accepted: 09/29/2017] [Indexed: 11/16/2022] Open
Abstract
Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 °C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.
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Affiliation(s)
- Marzia Giribaldi
- Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-Centro di Ricerca in Ingegneria e Trasformazioni Agroalimentari, 10135 Torino, Italy.
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
| | - Sara Antoniazzi
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
| | | | - Alessandra Coscia
- Città della Salute e della Scienza-Struttura Complessa di Neonatologia, 10125 Torino, Italy.
| | - Enrico Bertino
- Città della Salute e della Scienza-Struttura Complessa di Neonatologia, 10125 Torino, Italy.
| | - Laura Cavallarin
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
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Charfi I, Rezouga F, Makhlouf A, Bornaz S. The behaviour of Arabian donkey milk during acidification compared to bovine milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ichrak Charfi
- Département de Génies Biologique et Agroalimentaire; Université Libre de Tunis; 30 Avenue Kheireddine Pacha 1002 Tunis Tunisia
- Département de Sciences et Technologies des Aliments; Ecole Supérieure des Industries Alimentaires de Tunis; 58 Avenue Alain Savary 1003 Tunis Tunisia
| | - Feriel Rezouga
- Département de Génies Biologique et Agroalimentaire; Université Libre de Tunis; 30 Avenue Kheireddine Pacha 1002 Tunis Tunisia
- Département de Sciences et Technologies des Aliments; Ecole Supérieure des Industries Alimentaires de Tunis; 58 Avenue Alain Savary 1003 Tunis Tunisia
| | - Anissa Makhlouf
- Laboratoire de Génie Industriel (LGI); Centrale Supélec; Grande Voie des Vignes; Châtenay-Malabry France
| | - Salwa Bornaz
- Département de Sciences et Technologies des Aliments; Ecole Supérieure des Industries Alimentaires de Tunis; 58 Avenue Alain Savary 1003 Tunis Tunisia
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Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. Int J Food Microbiol 2017; 256:54-61. [PMID: 28599175 DOI: 10.1016/j.ijfoodmicro.2017.05.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 04/02/2017] [Accepted: 05/28/2017] [Indexed: 11/20/2022]
Abstract
Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and Lactobacillus plantarum isolates for the production of a novel donkey milk fermented beverage. Lysozyme resistance and the ability to acidify donkey milk were chosen as main selection parameters. Different fermented beverages (C1-C9) were produced, each with a specific combination of isolates, and stored at refrigerated conditions for 35days. The pH values and viability of the isolates were weekly assessed. In addition, sensory analysis was performed. Both S. thermophilus and L.plantarum showed a high degree of resistance to lysozyme with a Minimum Bactericidal Concentration>6.4mg/mL for 100% of S. thermophilus and 96% of L. plantarum. S. thermophilus and L. plantarum showed the ability to acidify donkey milk in 24h at 37°C, with an average ΔpH value of 2.91±0.16 and 1.78±0.66, respectively. Four L. plantarum and two S. thermophilus were chosen for the production of fermented milks. Those containing the association S. thermophilus/L. plantarum (C1-C4) reached a pH lower than 4.5 after 18h of fermentation and showed microbial loads higher than 7.00logcfu/mL until the end of the storage period. Moreover, comparing the microbial loads of samples containing both species and those containing S. thermophilus alone (C5), we highlighted the ability of L. plantarum to stimulate S. thermophilus replication. This boosted replication of S. thermophilus allowed to reach an appropriate pH in a time frame fitting the production schedule. This was not observed for samples containing a single species (C5-C9). Thus, L. plantarum strains seem to be good candidates in the production of a novel type of fermented milk, not only for their probiotic potential, but also for the enhancing effect on S. thermophilus growth.
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Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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