​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

Adil, Shaikh; Mehta, Bhavbhuti M.; Jana, Atanu

doi:10.18805/ag.r-2232

Cited by 4 publications

(3 citation statements)

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“…Moreover, mare's milk includes enzymes including amylase, catalase, lipase, peroxidase, phosphatase, malate and lactate dehydrogenase, and lactotransferrin that aid in the digestion of proteins and immune function. Protein digestion produces bioactive peptides with various characteristics, including antibacterial, anti-inflammatory, and blood pressure-regulating capabilities [ 16 , 47 , 48 ].…”

Section: Aim Of the Articlementioning

confidence: 99%

“…For several years, mare's milk has been seen in Russia and Mongolia as an effective treatment for tuberculosis. Furthermore, mare milk and/or kumiss, made by fermenting horse milk, have reportedly been used to cure anemia, nephritis, diarrhea, gastritis, and other digestive disorders [16,41,47]. Fresh mare's milk is bluish-white, has a neutral pH of 7.0-7.2, and tastes partially tangy and sweet [16].…”

Section: The Physical and Chemical Composition Of Mare Milkmentioning

confidence: 99%

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Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Kocyigit,

Abdurakhmanov,

Kocyigit

2024

Rheumatol Int

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Milk and dairy products serve as a significant dietary component for people all over the world. Milk is a source of essential nutrients such as carbohydrates, protein, fats, and water that support newborns' growth, development, and physiological processes. Milk contains various essential biological compounds that contribute to overall health and well-being. These compounds are crucial in immune system regulation, bone health, and gut microbiota. Milk and dairy products are primarily from cows, buffalos, goats, and sheep. Recently, there has been a notable increase in camel and mare milk consumption and its associated products due to an increasing attraction to ethnic cuisines and a greater awareness of food biodiversity. Camel and mare milk possess diverse nutritional and therapeutic properties, displaying potential functional foods. Camel milk has been linked to various health advantages, encompassing antihypertensive, antidiabetic, antiallergic, anticarcinogenic, antioxidant, and immunomodulatory properties. Camel milk has exhibited notable efficacy in mitigating inflammation and oxidative stress, potentially offering therapeutic benefits for inflammatory disorders. Nevertheless, although extensively recorded, the potential health benefits of mare's milk have yet to be investigated, including its impact on inflammatory conditions. This article highlights the therapeutic potential of camel and mare milk and its derived products in treating inflammatory rheumatic disorders, specifically focusing on their anti-inflammatory and immune-regulatory capabilities. These alternative types of milk, which do not come from cows, offer potential avenues for investigating innovative strategies to regulate and reduce inflammatory conditions.

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Section: Aim Of the Articlementioning

confidence: 99%

Section: The Physical and Chemical Composition Of Mare Milkmentioning

confidence: 99%

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Kocyigit,

Abdurakhmanov,

Kocyigit

2024

Rheumatol Int

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“…The main nutritional components that are important for human nutrition and have an impact on human health are the fatty acids present in mare's milk. Although the fat content of mare's milk is low, the content of polyunsaturated fatty acids (PUFA) is high (Shaikh et al, 2022). The composition of mare's milk is influenced by genetic, physiological and nutritional factors as well as environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

Influence of Feed for Horse Nutrition on the Chemical Parameters and Fatty Acid Composition of Mare’s Milk

Nikolić,

Jovanović,

Djordjević

et al. 2023

Meat Technology

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The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare's milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α-linolenic (ALA) fatty acids. Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and meadow hay) were examined. Research results showed that complete feed contains a higher crude protein and fat content than hay. In addition, there was a difference in the composition of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the diet of mares has an influence on the chemical and fatty acid composition of milk, but it is not the only factor that has an influence.

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Mare’s Milk Sherbet Ice Cream: Production Prospects

Tvorogova,

Landikhovskaya,

Krasnova

2024

Dairy Industry

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Cow’s milk powder can be substituted with mare’s milk powder in ice-cream to increase its nutritional and biological value. The authors employed physical, chemical, rheological, microstructural, and thermostatic methods to rationalize the use of mare’s milk powder in the ice-cream sherbet to reduce the content of dry nonfat milk solids to 6%. Ice-cream sherbet with skimmed cow’s milk powder served as control. Fruit juices and flavor additives camouflaged the taste of mare’s milk. The protein composition of mare’s milk improved the air saturation, dispersion of air phase, and consistency. In addition, the overrun increased by 27%, the hardness went down by 32%, and the stickiness decreased by 34%. Mare’s milk produced no effect on the cryoscopic temperature and dispersion of ice crystals. It was rich in whey protein, which resulted in a 9.9-times lower dynamic viscosity. Heat resistance increased by 1.8 times after 120 min of incubation. Mare’s milk powder proved to be a good functional substitute to cow’s milk inice-cream sherbet, thus showing good commercial prospects for regions where mare’s milk is part of traditional diet. The formulation and technological guidelines can be applied in ice-cream with low content of dry nonfat milk solids and flavor additives that mask the specific taste of mare’s milk.

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Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

Cited by 4 publications

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Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Influence of Feed for Horse Nutrition on the Chemical Parameters and Fatty Acid Composition of Mare’s Milk

Mare’s Milk Sherbet Ice Cream: Production Prospects

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​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

Cited by 4 publications

References 0 publications

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Influence of Feed for Horse Nutrition on the Chemical Parameters and Fatty Acid Composition of Mare’s Milk

Mare’s Milk Sherbet Ice Cream: Production Prospects

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Product

Resources

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Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review