Differences of protein fractions among fresh, frozen and powdered donkey milk

Recent Patents on Food, Nutrition & Agriculture
Paolo Polidori, Silvia Vincenzetti

Abstract

Recently donkey milk has been the focus of several studies because of its special nutritional properties and composition, which is very close to human milk. When a mother cannot breastfeed, or chooses not to breastfeed, the use of a milk substitute must provide the best option to meet the nutritional and health needs of the infant. Donkey milk has been widely used in the past to replace human milk, because chemical composition and protein content are close to that of human milk, and also because the allergenicity of donkey milk is low. The recent studies of the paediatric scientists have demonstrated that infant formulae, which are based on dairy cows milk, are less adapted than donkey milk. In fact, donkey's milk digestibility is higher than cows' milk and similar to human milk, because of the high whey proteins content and the few casein content. Since donkey milk supply is related to its seasonal availability during the year, in this study were evaluated the effects of a specific technological treatment (spray-dryer) and a particular storage temperature (-20 degrees C) on the protein fractions of donkey milk. The results obtained in fresh, frozen and powdered donkey milk showed different values in total proteins, caseins, wh...Continue Reading

Citations

Feb 11, 2015·Journal of Proteomics·Susy PiovesanaAldo Laganà
Sep 16, 2014·Nucleosides, Nucleotides & Nucleic Acids·Silvia VincenzettiPaolo Polidori
Aug 23, 2018·The Journal of Dairy Research·Mina MartiniGiovanni Brajon

❮ Previous
Next ❯

Related Concepts

Related Feeds

Bacterial Cell Wall Structure

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Bacterial Cell Wall Structure (ASM)

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Related Papers

Recent Patents on Food, Nutrition & Agriculture
Paolo Polidori, Silvia Vincenzetti
Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
A DeschuytereH Deelstra
Journal of Human Lactation : Official Journal of International Lactation Consultant Association
L L Duncan, S B Elder
Frontiers in Bioscience (Elite Edition)
Enrico BertinoAmedeo Conti
© 2021 Meta ULC. All rights reserved