Organoleptic Characteristics of Camel and Donkey Milk - A New Opportunity for Human People Intolerant to Milk

Introduction: Milk is one of the most common causes of food allergies among children under one year of age. No specific therapy exists for this allergy, and thus the only feasible response is to avoid consumption of milk and derived products. Camel and donkey milk are alternatives.

Purpose:  Analyze the nutritional characteristics of the milk of camel and donkey in appraising their specific properties.

Methods: Milk samples were collected in sterile containers and stored at –40°C until analysis. The samples taken at the same stage of lactation were thawed, pooled, and portions were taken for analyses. Camelus dromedaries milk (20 samples) was obtained from healthy camel; Equus asinusmilk (20 samples) was obtained from healthy donkey. Camel and donkey milk samples were analyzed for pH, fat, total protein (casein, whey protein), lactose, and mineral content.

Results: Camel milk contained higher protein and less lactose as compared to human milk. Camel milk is known for its glycemic control effect, for high content of protein, casein, potassium and Vitamin C. Donkey milk contains protective proteins and also a higher amount of zinc, was shown to be lower in protein and fat and richer in lactose, which is more similar to human milk than to other mammalian milk.

Significance: The donkey's milk is recommended for the containment of allergies to cow's milk proteins in children and adults, convalescent patients, the regularization of the gastrointestinal flora, prevention of cardiovascular disease, inflammatory and autoimmune diseases, certain diseases of geriatric relevance, etc. Milk powder based on both camel and donkey milk could be a good alternative for infants or newborns deprived of mother’s milk.