A research on determination of functional properties of yogurs made from cow milk with assisted donkey milk in certain ratios

In the recent years, there has been intense interest in donkey milk. This interest arises from the act that the difference in the protein fractions of donkey milk is considered as an alternative food source in the nutrition of individuals suffering from protein allergy from cow milk. The low level of protein and mineral content allows a high level digestion of donkey milk. In this study, physical, chemical, microbiological and sensory analyzes of yoghurt made from cow milk with donkey milk added in certain ratios were performed. This study conducted in 4 groups; K (%100 cow milk), A (%10 donkey milk), B (%20 donkey milk), C (%30 donkey milk) samples were formed and evaluated. As a result, chemical, physical, microbiological and sensory analysis results; donkey milk may also have a share in the production of fermented food. Donkey milk has a unique feature in terms of it's benefits to human health. It is thought that it can have a high added value if ti's production and consumption is sustained in both fermented and other food fields.