Abstract
Donkey milk, which is used for its nutritional and sensory characteristics and for its high digestibility, is very similar to human milk, representing a good substitute for infants affected by cow milk protein allergy. The aim of this study was to support a farm oriented in the production of donkey milk to develop a technical discipline (TD) for the certification of conformity (CC). The achievement of the CC, guaranteeing that any procedures related to the food in each link of the supply chain are in full compliance with the requirements of the TD, was an important goal to protect consumers that, in this case, are infants. This study has permission to obtain, for the first time in Italy, certified donkey raw milk with technical, scientific, economic, and social implications. The CC is viewed as necessary for the effective regulation of food quality and safety throughout the contemporary agrifood system.
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Simonella, S., Panetta, C., Chiofalo, B. (2013). The Donkey Milk Food Chain: Quality and Certification. In: Boiti, C., Ferlazzo, A., Gaiti, A., Pugliese, A. (eds) Trends in Veterinary Sciences. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36488-4_29
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DOI: https://doi.org/10.1007/978-3-642-36488-4_29
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