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Technological attempts at producing cheese from donkey milk.

Michele Faccia1, Giuseppe Gambacorta1, Giovanni Martemucci2

  • 1Department of Soil,Plant and Food Sciences,University of Bari,Bari,Italy.

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Producing cheese from donkey milk is possible with optimized cheesemaking parameters. Adding goat milk significantly improves curd firmness and overall cheese quality.

Keywords:
Donkey milkcheesemakingchemical characterizationsensory evaluation

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Area of Science:

  • Dairy Science
  • Food Technology
  • Animal Husbandry

Background:

  • Donkey milk is an underutilized resource for cheesemaking.
  • Traditional cheesemaking parameters may not be optimal for donkey milk due to its unique composition.

Purpose of the Study:

  • To investigate the feasibility of producing cheese from donkey milk.
  • To determine optimal cheesemaking parameters for donkey milk coagulation.
  • To evaluate the safety, composition, and sensory attributes of donkey milk cheese.

Main Methods:

  • Coagulation trials using calf rennet on pure and goat milk-fortified donkey milk.
  • Varied pH, soluble calcium concentration, rennet amount, and coagulation temperature.
  • Microbiological safety, chemical composition, and sensory analysis of cheese prototypes.

Main Results:

  • Donkey milk required extreme technological conditions for firm curd formation.
  • Fortification with goat milk (15-30%) enhanced coagulation.
  • Developed protocol yielded acceptable fresh cheese prototypes with detailed flavor profiles.
  • Pure donkey milk cheese yield: 5.9%; pH: 6.12; dry matter: 32.4%; fat: 2.1%; protein: 18.5%.

Conclusions:

  • Cheesemaking from donkey milk is achievable with adjusted parameters and goat milk fortification.
  • The developed protocol enables the production of safe and sensorially acceptable donkey milk cheese.
  • Further research can explore optimizing donkey milk cheese for commercial viability.