Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk

By M. Malacarne, F. Martuzzi, A. Summer, P. Mariani. 2002

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Use of donkey’s milk for a fermented beverage with lactobacilli (2005, background): “Moreover, its composition does not permit the production of cheese due to the presence of whey proteins that represent 35–50% of the nitrogen fractions [14, 20].”
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits (2014, background): “Compared to human and equine casein, ruminant casein (except for some goat milks) is relatively abundant with as1casein, which is assumed to be a predominant factor in the development of or sensitization to milk allergy (Bar1owska et al., 2011; Malacarne et al., 2002; Poto cnik et al., 2011).”