An experiment is being carried out at the Peradeniya Faculty of Veterinary Medicine and Animal Science to investigate the possibility of producing nutritious milk, including cheese, from the milk of domestic donkeys, as well as medicine for skin diseases.
Professor Ashoka Dangolla of the same faculty told the media that donkey milk is low in fat, protein, and casein, but high in lactose and whey protein, and rich in lysozyme.
The professor further stated that the nutritional quality of donkey milk is almost the same as the nutritional quality of breast milk, and that cheese prepared using it is in high demand worldwide. He added that if the research is successful and production is feasible, it is possible to earn foreign exchange by exporting it.