Donkeys, as mammals, produce milk that is gaining attention for its distinct composition, making it relevant for human consumption and use. Unlike cow or goat milk, donkey milk possesses unique properties that have driven its historical use and fueled a modern resurgence in specialized dietary and cosmetic markets. The renewed interest stems from its nutritional profile, which bears a notable similarity to human breast milk, offering an alternative for individuals with certain dietary sensitivities. This ancient product is valued as a niche commodity for its singular chemical makeup and hypoallergenic potential.
The Biology of Donkey Milk Production
Obtaining milk from a female donkey, or jenny, is a process constrained by the animal’s natural biology, which differs significantly from that of a cow. The average daily milk yield from a jenny is remarkably low, typically ranging from 1 to 2 liters per day over the entire lactation period, which is a fraction of the output from dairy cows. This low yield is one of the primary reasons donkey milk remains a specialty product, as large-scale, industrial farming is not feasible.
Milking procedures must accommodate the jenny’s sensitive nature, often requiring the presence of her foal to stimulate the necessary hormone release for milk let-down. Milking is generally performed multiple times a day to collect the small amounts released in each session. Producers must carefully manage the process, ensuring the foal receives the majority of the milk for its development. Only a small surplus, often around 250 milliliters per day, is collected for human use. The jenny’s mammary gland structure, characterized by multiple small pockets, also contributes to the need for specific, gentle milking techniques.
Distinctive Nutritional Profile
The primary reason for the enduring interest in donkey milk lies in its distinctive nutritional composition, which closely mirrors that of human milk. This similarity is often referred to as its isohumoral property, making it a compelling alternative to other animal milks. A defining characteristic is its very low-fat content, averaging around 0.63% to 1.29%, which is significantly less than cow’s milk and contributes to its easy digestibility.
Donkey milk is notably high in lactose, with concentrations typically ranging from 5.8% to 7.4%, closely matching the lactose levels found in human breast milk. This high lactose content not only provides a palatable sweetness but also aids in the intestinal absorption of calcium, which is important for bone development. In terms of protein, the total content is low, averaging between 1.5 and 1.8 grams per 100 milliliters, similar to human milk and about half that of cow’s milk.
The protein profile is advantageous, featuring a high proportion of whey proteins (55% to 65% of the total protein), which is closer to human milk. Crucially, donkey milk contains low levels of beta-lactoglobulin, the major allergen in cow’s milk protein, which is why it is often tolerated by infants with cow’s milk protein allergies. Furthermore, donkey milk contains high levels of the active antimicrobial enzymes lysozyme and lactoferrin, present in concentrations up to 30 to 50 times higher than in human milk.
The lysozyme content, along with immunoglobulins and lactoferrin, contributes to the milk’s protective qualities against harmful bacteria. Donkey milk also provides a source of various vitamins, including a high concentration of vitamin C, which can be up to 4.75 times greater than the amount found in cow’s milk. These combined factors solidify the milk’s standing as a nutraceutical food with a unique balance of macronutrients and bioactive compounds.
Historical and Modern Applications
The use of donkey milk by humans has a long history, dating back to antiquity. The ancient Greek physician Hippocrates prescribed donkey milk for a range of ailments, including fevers and infectious diseases. The most enduring historical association is its use as a beauty regimen, famously attributed to Queen Cleopatra of Egypt, who supposedly bathed in the milk to preserve the softness and youthfulness of her skin.
In Roman times, the practice continued, with accounts of empresses like Poppaea Sabina, the wife of Emperor Nero, traveling with herds of donkeys to ensure a constant supply for her cosmetic baths. Even in later centuries, figures like Pauline Bonaparte, Napoleon’s sister, were known to use donkey milk for its perceived skin benefits. These historical uses established the milk’s reputation for promoting skin health and general well-being.
Today, donkey milk has found a niche in two main contemporary markets: specialized nutrition and high-end cosmetics. Due to its close composition to human milk and its low concentration of the primary cow’s milk allergen, it is increasingly used as a dietary supplement or a hypoallergenic substitute for infants and children with severe cow’s milk protein allergies.
In the cosmetic sector, donkey milk is a prominent ingredient in luxury soaps, creams, and other personal care products. The milk’s moisturizing and anti-aging properties are attributed to its blend of vitamins, proteins, and essential fatty acids. The current popularity of donkey milk in both dietary and cosmetic applications highlights a modern appreciation for this ancient resource.