Ahmad, S., Gaucher, I., Rousseau, F., Beaucher, E., Piot, M. and Grongnet, J.F. 2008. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk. Food Chemistry. 106(1): 11–17.
Akrami, M. G., Nazarian firoozabadi, F. and Smaeeli, A. 2015. Separation and probiotic bacteria producing lactic acid from donkey's milk. Journal of Lorestan University of Medical Sciences. 7(4): 99-108. (In Persian)
Alkadaman, E., Khatta. M., Haddad, T. and Toufeili, I. 2002. Estimation of shelf life of concentration yoghurt by monitoring selected microbiological and physicochemical changes during storage. Lebensmittel-Wissenschaft und –Technologie. 36(4): 407-414.
Amati, L., Marzulli, G., Martulli, M., Tafaro, A., Jirillo, F., Pugliese, V., Martemucci, G., D’Alessandro, A. G. and Jirillo, E. 2010. Donkey and Goat Milk Intake and Modulation of the Human Aged Immune. Current Pharmaceutical Design. 16(7): 864-869.
AOAC, 1990. Official methods of analysis. Association of official analytical chemists, 15th Ed. University of Alabama. Washington DC.
Augustin, M.A. and Williams, R. P. W. 2002.Technological aspects of calcium fortification of milk and dairy products. A. review. Food Australia. 54(4):131-133.
Azizinya, S., Khosroshahi, A., Madadlou, A., Rahimi, J. and Abbasi, H. 2009. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers. International Journal of Dairy Technology. 3(62): 405-410.
Bakirci, I. and Kavaz, A. 2008. An investigation of some properties of banana yoghurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology. 61(3): 270-276.
Boyce, J. A., Assa'ad, A., Burks, A.W., Jones, S.M., Sampson, H. A., Wood, R. A., Plaut, M., Cooper, S.F., Fenton, M. J., Arshad, S. H. and Bahna, S.L. 2011. Guidelines for the diagnosis and management of food allergy in the United States: summary of the NIAID-sponsored expert panel report. Journal of the American Academy of Dermatology. 64(1): 175-192.
Brennan, C. S. and Tudorica, C. M. 2008. Carbohydrate-based fat replacers in the modification of the rheological. Textural and sensory quality of yoghurt: comparative study of the utilization of barley beta-glucan. Guar gum and inulin. International Journal of Food Science and Technology. 43(5): 824-833.
Brumini, D., Furlund, C. B., Comi, I., Devold, T. G., Marletta, D., Vegarud, G. E. and Jonassen, C.M. 2013. Antiviral activity of donkey milk protein fractions on echovirus type 5. International Dairy Journal. 28(2): 109-111.
Coppola, R., Salimei, E., Succi, M., Sorrentino, E., Nanni, M., Ranieri, P., Belliblanes, R. and Grazia, L. 2002. Behaviour of Lactobacillus rhamnosus strains in ass's milk. Annals of Microbiology. 52(1): 55-60.
Dugo, P., Kumm, T., Lo Presti, M., Chiofalo, B., Salimei, E., Fazio, A., Cotroneo, A. and Mondello, L. 2005. Determination of triacylglycerols in donkey milk by using high performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry. Journal of Separation Science. 28(9-10):1023-1030.
Fox P. 2003. Milk proteins: General and historical aspects. Advanced Dairy Chemistry-1 Proteins: Springer, p. 1-48.
Guo, H. Y., Pang, K., Zhang, X. Y., Zhao, L., Chen, S. W., Dong, M. L. and Ren, F. Z. 2007. Composition, physiochemical properties, nitrogen fraction distribution, and amino acid profile of donkey milk. Journal of Dairy Science. 90(4): 1635-1643.
Institute of Standards and Industrial Research of Iran. 2006. Cheese and its produce. pH and pH determination. National Standard No: 2852. First edition. (In Persian)
Institute of Standard and Industrial Research of Iran. 2008. Yoghurt Characteristics and Test Method (Revision). National Iranian Standard No:695.(In Persian)
Jasmina, M., Gubić Ljubiša, Ć., Šarić Bojana, M., Šarić Anamarija, I., Mandić Pavle, T., Jovanov Dragana, V., Plavšić Đorđe, G. and Okanović, A. 2014. Microbiological, Chemical and Sensory Properties of Domestic Donkey’S Milk from Autochthones Serbian Breed. Journal of Food and Nutrition Research. 2(9): 633-637.
Jirillo, F., Jirillo, E. and Magrone, T. 2010. Donkeys and goat’s milk consumption and benefits 311 to human health with special reference to the inflammatory status. Current Pharmaceutical Design 16(7): 859-63.
Kailasapathy, K. Sultana, K. 2003. Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology. 58(3): 223-227.
Karaca, O. B., Saydam, İ. B. and Güven, M. 2019. Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. Journal of Food Processing and Preservation. 43(6): e13926.
Malacarne, M., Martuzzi, F., Summer, A. and Mariani, P. 2002. Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk. International Dairy Journal. 12(11): 869–877.
Mantzouridou, F., Naziri, E., Kyriakidou, A., Paraskevopoulou, A., Tsimidou, M. and Kiosseoglou, V. 2019. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yoghurt-like product formulation. Food Science and Technology. 1(105): 48-56.
Mao, X., Gu, J., Sun, Y., Xu, S., Zhang, X., Yang, H. and Ren, F. 2009. Anti-proliferative and anti-tumour effect of active components in donkey milk on A549 human lung cancer cells. International Dairy Journal. 19(11): 703-708.
Mariani, P. L. 2008. Donkey milk nutraceutical characteristics: a biochemical evaluation of nutritious and clinical properties (PhD. Thesis). University of Camerino, Italy.
Michael, M., Phebus, R. K. and Schmidt, K. A. 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophiles in nonfat yoghurt. International Dairy Journal. 20(10): 665-672.
Mohsin, A., Ni, H., Luo, Y., Wei, Y., Tian, X., Guan, W., Ali, M., Khan, I. M., Niazi, S., Rehman, S. U. and Zhuang, Y. 2019. Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste. Food Science and Technology. 108, 61-8.
Mudgil, P., Jumah, B., Ahmad, M., Hamed, F. and Maqsood, S. 2018. Rheological, microstructural and sensorial properties of camel milk yoghurt as influenced by gelatin. Food Science and Technology. 98, 646–653.
Nguyen, H. T., Afsar, S. and Day, L. 2018. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Research International. 108, 423-429.
Novak, L. and Loubiere, P. 2000. The metabolic network of Lactococcus lactis: distribution of 14C-labeled substrates between catabolic and anabolic pathways. Journal of bacteriology. 182(4): 1136-1143.
Oftedal, O. T. 1984. Milk composition, milk yield and energy output at peak lactation: A comparative review. In Symposia of the Zoological Society of London. 51, 33-85.
Pilla, R., Dapra, V., Zecconi, A. and Piccinini, R. 2010. Hygienic and health characteristics of donkey milk during a follow-up study. The Journal of Dairy Research. 77(4): 392-397.
Pinho, C., Martins, Z. E., Petisca, C., Figurska, A. M., Pinho, O. and Ferreira, I. M. 2012. Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins. Journal of Dairy Research. 79(2): 224-231.
Polidori, P. and Vincenzetti, S. 2012. Protein profile characterization of donkey milk. Milk Protein, pp.215-232.
Ramchandran, L. Shah, N. P. 2009. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yoghurt during refrigerated storage. Journal of Dairy Science. 92(3): 895–906.
Salimei, E., Fantuz, F., Coppola, R., Chiofalo, B., Polidori, P. and Varisco, G. 2008. Composition and characteristics of ass's milk. Animal Research. 53(1): 67-78.
Salimei, E. and Fantuz, F. 2012. Equid milk for human consumption. International Dairy Journal. 24(2): 130-142.
Sahan, N., Yasar, K. and Hayaloglu, A. A. 2006. Physical, chemical and flavor quality of non-fat yoghurt as affected by a β-glucanhydrocolloidal composite during storage. Food Hydrocolloids. 22(7): 1291-1297.
Šarić, L. Ć., Šarić, B. M., Mandić, A. I., Hadnađev, M. S., Gubić, J. M., Milovanović, I. L. and Tomić, J. M. 2016.Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture. Dairy Science & Technology. 96(2): 227-241.
Sekhavatizadeh, S. and Sadeghzadehfar, Sh. 2014. The effect of guar gum as a fat replacer on some chemical and sensory properties of low-fat yogurt. Journal of Food Science and Technology. 5(2): 29-38. (In Persian)
Shori, A. B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yoghurt made from cow and camel milk. Journal of Taibah University for Science, 7(4), pp.202-208.
Sodini, I., Mattas, J. & Tong, P. S. (2006). Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal, 16(12), pp.1464-1469.
Tafaro, A., Magrone, T., Jirillo, F., Martemucci, G., D'alessandro, A. G., Amati, L. and Jirillo, E. 2007. Immunological properties of donkey's milk: its potential use in the prevention of atherosclerosis. Current Pharmaceutical Design. 13(36): 3711-3717.
Vasbinder, A. J., and De Kruif, C. G. 2003. Casein–whey protein interactions in heated milk: the influence of pH. International Dairy Journal. 13(8): 669-677.
Vasbinder, A. J., Rollema, H. S., Bot, A., and De Kruif, C. G. 2003. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. Journal of Dairy Science. 86(5): 1556-1563.
Vincenzetti, S., Amici, A., Pucciarelli, S., Vita, A., Micozzi, D., Carpi, F. M., Polzonetti, V., Natalini, P. and Polidori, P. A. 2012. Proteomic study on donkey milk. Biochemistry and Analytical Biochemistry. 1(109): 2161-1009.
Vincenzetti, S., Polidori, P. and Vita, A. 2008. Nutritional characteristics of donkey’s milk protein fraction. Protein Research Progress, pp.169-187.
Vincenzetti, S., Polidori, P., Mariani, P., Cammertoni, N., Fantuz, F. and Vita, A. 2008. Donkey’s milk protein fractions characterization. Food Chemistry. 106(2): 640-649.
Yang, H. F., Ma, L., Zhao, X. G. and Su, D. Q. 2006. Studies on the development and exploitation of donkey milk. China. Food Nutrition. 4, 22–24.
)