John Tsaknis
Technological Educational Institute of Athens, Greece
Title: Development of fermented products from donkey milk
Biography
Biography: John Tsaknis
Abstract
Donkey milk is known as having a composition very close to the human breast milk. Almost same amount of lactose, itsrnhigh protein content and being poor in fat had made it an ideal alternative, which was even thought to have therapeuticrnabilities. Nowadays, donkey milk is again under investigation for the exploration of its functions. Due to its high price andrnlow fat, donkey milk is not considered ideal for commercial use especially for fermented products. The aim of this study wasrnto explore ways of producing a yoghurt-style product from donkey milk using only traditional material and methods. Donkeyrnmilk was used alone and in combination with other milks and also different cultivation methods were tested. Finally, thernmost successful products were tested for their sensory characteristics and their acceptance by the consumers. The results arernencouraging and they indicate that a yoghurt-style product from donkey milk, without additives, is possible with the use ofrnother milk as well –in limited amount- and it may be well received in the market for its sensory characteristics.