Cheese from donkey milk

FAR-M® is a known option for coagulation of camel milk, due to its high milk clotting specificity combined with a reduced proteolytic activity.

Now, due to the research on FAR-M® and donkey milk by Dr. Giuseppe Iannella, Food Technologist, it has been confirmed that FAR-M® also has the ability to clot donkey milk, which opens up for new business opportunities for cheese producers all over the world. It has previously been impossible to make donkey milk coagulate, since the level of kappa-casein has been detected at very low levels or completely absent.