Donkey milk, sourced from the domesticated female donkey, has recently captured public interest as a novel functional food and an alternative to traditional dairy. This resurgence is driven by a quest for foods with unique health attributes, prompting a closer look at its nutritional profile and potential therapeutic uses. This article will examine the milk’s specific composition, its role in managing allergies, and its journey from ancient remedy to current market product.
Unique Nutritional Composition
The macronutrient profile of donkey milk distinguishes it from cow’s milk and is markedly similar to human breast milk. It has a high concentration of lactose (typically 6.0 to 7.0 grams per 100 milliliters), which contributes to its slightly sweet flavor and provides energy. The fat content is notably low (0.3 and 1.8 grams per 100 milliliters), significantly less than cow’s milk.
The protein content is also modest, generally around 1.5 to 1.8 grams per 100 milliliters, resembling the protein levels in human milk. This fraction is predominantly composed of whey proteins, such as alpha-lactalbumin and beta-lactoglobulin, rather than the casein proteins that dominate cow’s milk. This whey-dominant structure results in a softer, more digestible curd in the stomach, which aids tolerability.
Donkey milk is rich in bioactive compounds that provide additional functional properties. It contains high levels of lysozyme, an enzyme with antimicrobial activity against certain bacteria. Other protective proteins include lactoferrin, which plays a role in iron metabolism and immune support. These constituents, along with a high vitamin C content, contribute to the milk’s potential immune and defense benefits.
The Role of Donkey Milk in Managing Allergies
The most extensively studied health application of donkey milk is its use as a hypoallergenic alternative for children with Cow Milk Protein Allergy (CMPA). This allergy is an abnormal, IgE-mediated immunological response to cow’s milk proteins. Clinical studies indicate that donkey milk is tolerated by a high percentage of infants and children with CMPA, with reported tolerability rates between 82.6% and 98.5%.
The primary reason for this high tolerability lies in the different structure and concentration of its milk proteins compared to bovine milk. Cow’s milk contains a high concentration of casein proteins, particularly alpha-S1 casein, a major allergen. Donkey milk has a much lower total casein content, making up only about 56% of its total protein compared to 80% in cow’s milk.
The specific molecular structure of the casein proteins in donkey milk is distinct from the bovine version, which reduces the likelihood of an IgE-mediated reaction in sensitive individuals. The presence of high levels of lysozyme, which is resistant to heat and digestion, also contributes to its functional properties.
Donkey milk is not a universal substitute, and it is still necessary to confirm tolerability in all cases of severe CMPA. For children with severe multiple food allergies, the introduction of donkey milk should be supervised by a healthcare professional. Its composition is closer to human milk than other common animal milks, positioning it as a promising option for nutritional support.
Historical Context and Modern Applications
The use of donkey milk extends far back into history, with records suggesting its consumption and application for millennia. The Greek physician Hippocrates wrote of its medicinal properties, prescribing it for various ailments, including fevers and infectious diseases (460–370 BC). During the Roman era, Pliny the Elder documented its health benefits for conditions such as fatigue and liver trouble.
Its most famous historical application is its use in cosmetics, notably by Cleopatra, the Egyptian queen, who is said to have bathed in the milk to preserve her skin’s beauty. This cosmetic use continued through the centuries, adopted by figures like Pauline Bonaparte, Napoleon’s sister. In the 19th and early 20th centuries, it was sold in European cities to feed orphaned or sickly children due to its perceived similarity to human milk.
Donkey milk is experiencing a revival in the food and cosmetics markets. As a food product, it is available in various forms, including raw, pasteurized, and freeze-dried powder, which extends its shelf life. It is also a popular ingredient in the cosmetic industry for soaps, creams, and moisturizers due to its moisturizing properties.
Its current market position emphasizes its unique composition for sensitive individuals and its properties in skincare. Challenges remain regarding its commercialization due to the low milk yield of donkeys. This low yield makes it a specialty and relatively expensive product compared to other milks. Despite these limitations, its established history and modern scientific interest confirm its place as a niche functional product.