Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species

Rhaabe Dayane Da Silva Gomes,Ingrid Laíse Silvestre De Oliveira,Cláudia Souza Macêdo,Bruna Maria Emerenciano Chagas,Juliana Paula Felipe De Oliveira,Katya Anaya,Júlio César De Andrade Neto,Maria De Fátima Bezerra,Adriano Henrique Do Nascimento Rangel,Stela Antas Urbano,Luís Henrique Fernandes Borba

doi:10.1590/fst.80521

Rhaabe Dayane Da Silva Gomes, Ingrid Laíse Silvestre De Oliveira + Show 9 more

Open Access

https://doi.org/10.1590/fst.80521

Copy DOI

Abstract

The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.

Highlights

Donkey milk contains nutritional characteristics such as a low concentration of proteins and caseins and high lactose content makes it similar to human milk and enables consumption by children who are allergic to cow’s milk protein (Altomonte et al, 2019; Cavallarin et al, 2015; Martini et al, 2018a; Rangel et al, 2015)
The development of new versions of already traditional products on the market such as fermented dairy products made or enriched with donkey milk can represent a good opportunity for popularization and consumption of this type of milk
Mixing donkey milk with milks from other animal species can result in good sensory acceptance and better consistency, as observed in yoghurts and fermented milks made with goat milk mixed with cow (Serhan et al, 2016) and buffalo milk (Bezerra et al, 2012), which enable a firmer clot formation due to the presence of fat globules and larger casein micelles when

Summary

Introduction

Donkey milk contains nutritional characteristics such as a low concentration of proteins and caseins and high lactose content makes it similar to human milk and enables consumption by children who are allergic to cow’s milk protein (Altomonte et al, 2019; Cavallarin et al, 2015; Martini et al, 2018a; Rangel et al, 2015). Donkey milk has antioxidant and antimicrobial activity, high levels of vitamin D and its intake can strengthen the immune system, as well as regulate intestinal flora (Brumini et al, 2016; Lionetti et al, 2012; Martini et al, 2018b). Such qualities make it possible to consume it directly (supplemented with vegetable oil due to its low fat content) or as an ingredient in baby food formulations (Altomonte et al, 2019; Coscia et al, 2018; Souroullas et al, 2018). These new products could create opportunities for donkey husbandry, which has become idle due to the mechanization of the agricultural sector (Carneiro et al, 2018)

Objectives

Methods

Results

Conclusion