[Sublimation-dried mare’s milk and the possibility of its use in creating infant and dietary food products].

This research paper investigates the potential uses of freeze-dried mare’s milk in creating infant and dietary food products, pointing out its high biological value and similarity to human milk.

Analysis of Mare’s Milk

• The researchers conducted a detailed analysis of the biological parameters of sublimated (freeze-dried) mare’s milk. This involved studying the composition of its protein fraction, amino-acid spectrum, the composition of fatty acids in its lipids, and the content of vitamins and mineral substances.
• A key finding of this analysis was the high biological value of the sublimated mare’s milk. The researchers found it had a significant similarity to human milk in terms of its major components.

Potential Dairy Product Application

• Preliminary data supports the use of mare’s milk to create adapted milk mixtures for baby foods. Its composition makes it suitable for infants and could provide an alternative to infant formula.
• However, the researchers also note that the fatty component of the mixtures may require some form of modification, such as the addition of vegetable oil, to ensure that it meets nutritional requirements.

Production of Kumiss

• In addition to its potential use in infant food products, sublimated mare’s milk could be used for the production of kumiss, a fermented dairy product traditionally made from mare’s milk.
• This could expand its applications in dietotherapy, or nutritional therapy, by eliminating the restrictions related to seasons and geographical locations that currently limit the use of fresh mare’s milk in food products.

Conclusion

• The researchers conclude that mare’s milk, particularly when it’s processed through sublimation, holds great potential for use in dietary and infant food products due to its high biological value and compositional similarity to human milk.
• However, more research is needed to determine the best methods for modifying its fatty component before it can be implemented widely in the production of baby foods and other dietary products.