Evaluation of physical, chemical, and microbial properties of donkey milk; as a useful beverage

Document Type : Scientific-Extensional Article

Authors

1 M.Sc. Student of Food Hygiene and Quality Control, Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine at the University of Tabriz, Tabriz, Iran

2 Associate Professor of Food Hygiene and Quality Control, Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine at the University of Tabriz, Tabriz, Iran

Abstract

Milk is an essential substance for growth and part of the diet, and also plays a major role in the daily nutrition of human life. Consumption of donkey milk as a beneficial beverage is recommended by various researchers and uses of it in the most part of the world is increasing, because it has nutritional properties and lack of allergenic proteins. The milk compounds of different species are widely different due to genetic, physiological, nutritional factors, and environmental conditions. Donkey milk contains less protein and fat but more lactose than cow's milk, so it is easily digestible and rich in nutrients. This study aimed to investigate the physical, chemical, and microbial properties of donkey milk to find out its quality. In the present study, donkey milk samples in terms of physical and chemical tests such as Dry Matter, Ash, Fat by Gerber method, Protein by Macro Kjeldahl method, Lactose by Lane Eynon method, Specific Gravity, and pH, and Total bacterial count (TBC) were evaluated. Based on the results obtained from chemical parameters, donkey milk was rich in lactose and poor in fat and protein. Also, the microbial load of the studied milk according to international standards and evaluation of samples in terms of physical parameters having acceptable quality. As a result, the use of donkey milk is recommended as a useful drink due to the similarity of its physical and chemical properties with human milk, having good microbial quality as well as healing properties.

Keywords

References

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