Mare’s milk has been a staple in Mongolian culture for centuries, where it has been used to create a variety of fermented products. In recent years, researchers have been exploring the health benefits of mare’s milk due to its unique composition. Unlike cow’s milk, mare’s milk has a low casein-to-whey protein ratio, high lactose concentration, and polyunsaturated fatty acid composition. Additionally, mare’s milk contains bioactive compounds, enzymes, and proteins that may have medicinal properties. This makes mare’s milk a valuable functional food that can provide numerous health benefits to consumers.
Functional foods are becoming increasingly popular among foodies and health-conscious consumers. These foods offer health benefits beyond their basic nutritional value and can include ingredients like vitamins, minerals, probiotics, and fiber. Mare’s milk fits into this category perfectly, with its rich nutrient profile and potential medicinal properties. Researchers are now looking into ways to incorporate mare’s milk into various food products, including yoghurt and ice cream, to create functional and nutritious treats for consumers.
A recent study conducted by a team of scientists at the West Pomeranian University of Technology explored the use of mare’s milk in ice cream production. The researchers created four different types of ice cream using mare’s milk and various bacteria, including probiotic microbes. They also included the prebiotic inulin in some of the ice cream samples to enhance the health benefits. Tests were conducted to evaluate factors such as melting rate, consistency, taste, nutritional value, and overall appearance of the ice creams.
Findings from the Study
The researchers found that all of the mare’s milk ice creams were creamy and visually appealing, with an overall good taste and texture. The samples that contained both yogurt bacteria and inulin were noted to have a slightly acidic flavor, but overall, they were well-received by the 60 human taste-testers. Despite the quick melting rate, which was attributed to the low fat content of the ice creams, the overall feedback was positive. The color of the ice cream samples was described as “white-creamy and uniform,” and they all had a “pleasant creamy taste.” This research indicates that mare’s milk can be a suitable raw material for creating yoghurt ice cream and synbiotic ice cream, offering a valuable functional food option for consumers.
Mare’s milk shows great potential for use in the production of ice cream and other dairy products. Its unique composition and health benefits make it a valuable addition to the functional food market. As consumers continue to seek out nutritious and delicious food options, mare’s milk ice cream presents an exciting opportunity to explore the intersection of tradition, science, and taste. Researchers and food producers alike can continue to innovate and create new products that harness the potential of mare’s milk for the benefit of consumer health and wellness.