Valorization of donkey milk: Technology, functionality, and future prospects

Abstract

Donkey milk has been in the spotlight for the past 2 decades, mainly because of its potential as a functional food that has positive effects on human health. Nevertheless, challenges remain regarding farming practices, milk yield and milk processing, the introduction of minimal technology, and the use of donkey milk to produce dairy products. In this review, we highlight the fact that interdisciplinary research is needed to provide the scientific community with new knowledge on donkey milk, especially through human clinical trials.