In a landscape where alternative dairy products are gaining traction, the exploration of freeze-dried donkey milk powder (DMP) is stirring interest among food scientists and agricultural professionals alike. Conducted by Renu Garhwal from the ICAR – National Research Centre on Equines in Hisar, India, this research dives deep into the biochemical, dielectric, and surface characteristics of DMP, revealing a treasure trove of nutritional benefits that could reshape the functional food market.
Donkey milk has long been lauded for its potential health benefits, but the freeze-drying process offers a way to preserve those attributes while enhancing shelf life. Garhwal’s study highlights DMP’s impressive composition, boasting a remarkable lactose content of 62.09%, alongside a protein level of 21.49% and a relatively low fat content of 2.19%. This unique nutritional profile positions DMP as a compelling alternative not just for lactose-intolerant individuals but also for those seeking nutritious options in their diets.
“The findings show that freeze-dried donkey milk retains its essential nutrients while providing a functional food that could appeal to a broad audience,” Garhwal noted. This is significant for the agriculture sector, as it opens doors to new markets and product lines that can capitalize on the growing consumer demand for health-oriented foods.
The research also delves into the dielectric properties and surface morphology of DMP. With spherical particles and a smooth surface, the powder’s physical attributes suggest it could integrate seamlessly into various food applications, from smoothies to baked goods. The Fourier Transform Infrared Spectroscopy (FTIR) analysis further corroborates the presence of distinct functional groups, underscoring the powder’s versatility and potential for innovation.
As the agricultural sector continues to explore non-thermal processing methods, DMP stands out as a prime candidate for future developments. The implications of this research extend beyond just nutritional value; they signal a shift in how dairy products can be processed and marketed. With growing awareness around health and wellness, products like DMP could become staples on grocery shelves, appealing to health-conscious consumers looking for alternative dairy sources.
Published in ‘Food and Agricultural Immunology’, this study not only validates the efficacy of freeze-drying but also sets the stage for further exploration into the functional food space. As the industry evolves, the potential for DMP to emerge as a nutritional powerhouse is clear, and it’s a development that could very well set the tone for the future of dairy alternatives.