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DEVELOPMENT OF TECHNOLOGIES FOR IMPROVING THE QUALITY OF MARE'S MILK-BASED PRODUCTS: COMPOSITION ANALYSIS, FERMENTATION,
AND DRYING
ASSEMAY IBRAYEVA
1st year master student of the educational program 7M07201 - "Technology of Food Products" NC JSC "S. Seifullin Kazakh Agrotechnical Research University", Astana city
BAYAN MUKASHEVA Senior Lecturer of the Department of Foreign Languages, Master of Pedagogical Sciences, NC JSC "S. Seifullin Kazakh Agrotechnical Research University", Astana city
MAIGUL MURSALYKOVA
Senior Lecturer of the Department of Food Technology and Processing Products, PhD, NC JSC "S. Seifullin Kazakh Agrotechnical Research University", Astana city
Abstract: This study focuses on the use of mare's milk in the development of functional dairy products. Mare's milk, traditionally consumed in Central Asia for its medicinal properties, offers a unique nutritional profile compared to cow's milk, including lower fat content and higher concentrations of vitamins, particularly vitamin "C". The research emphasizes the improvement of traditional products like kurt and kumis through modern technological advancements, such as optimized fermentation processes and advanced drying techniques. The incorporation ofprobiotics and other functional ingredients enhances the health benefits and market potential of these products, making them suitable for people with dietary sensitivities. By combining traditional methods with contemporary science, this study highlights the opportunity to improve both the quality and the global marketability of mare's milk products while preserving cultural heritage.
Keywords: mare's milk, functional dairy products, fermentation, probiotics, traditional foods, kumis, kurt
In his addresses to the nation, our President Kassym-Jomart Tokayev stated, «It is no longer the time to simply sell wheat and livestock» [1]. "We should prioritize promising areas such as deep processing of meat, dairy, and grain products, and the development of industrial greenhouse farming" [2]. From these statements, it is clear that enhancing the technology of our national products should be a priority. By improving our food production technologies, we can increase the value of food and further develop this sector.
The use of mare's milk in developing functional products and its application in therapeutic and preventive nutrition is expanding. One such product is kumis, which is widely used in treating various diseases. Kumis is characterized by low protein content, which reduces its nutritional value. New food formulations, such as blends of mare's and cow's milk, are being utilized.
The relevance of improving the technology of national dairy products based on mare's milk lies in harnessing its unique nutritional and health benefits, which distinguish it from other dairy sources. Mare's milk is rich in beneficial proteins, fats, vitamins, and probiotics, making it ideal for developing functional and specialized products like yogurt, koumiss, and sports nutrition. By refining fermentation methods and incorporating modern scientific insights, these studies contribute to enhancing traditional mare's milk products, supporting health-focused innovations, and preserving cultural heritage in a globalized market.
The use of mare's milk has deep historical roots, especially among nomadic cultures in Central Asia, such as the Mongols, Kazakhs, and Kyrgyz, where it has been consumed for over a thousand years. Mare's milk was valued not just as a food source but also for its medicinal properties, believed to aid digestion, boost immunity, and improve overall health. Traditional products like koumiss, a
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slightly alcoholic fermented drink, were central to the diet of these communities, serving as a staple and a symbol of hospitality.
Mare's milk production and consumption were deeply integrated into the pastoral lifestyles, where herding and milking mares were essential activities. The practice spread to Eastern Europe, where koumiss gained popularity for its health benefits. The fermentation process, traditionally involving natural lactic acid bacteria and yeast, was key to preserving the milk and enhancing its nutritional value.
With modern scientific advancements, there has been renewed interest in mare's milk, focusing on its potential for creating innovative dairy products. Research has shown that mare's milk is easier to digest than cow's milk, with a composition closer to human milk, making it suitable for people with allergies and digestive issues. This unique composition, rich in vitamins, minerals, and bioactive compounds, has led to the development of new technologies aimed at improving traditional products and expanding their market reach.
Today, the focus on enhancing the technology of mare's milk-based products reflects a broader trend of reviving traditional foods with modern techniques. This blend of historical practice and scientific innovation seeks to optimize the nutritional benefits, taste, and safety of mare's milk products, making them accessible to a global audience while preserving the cultural heritage of the regions where these traditions originated.
To improve the technology of national dairy products based on mare's milk, several strategies can be implemented to modernize production while preserving traditional qualities. First, optimizing fermentation with specific starter cultures and probiotics can enhance texture, flavor, and health benefits. Adding functional ingredients like inulin, antioxidants, vitamins, and minerals boosts nutritional value and targeted health effects. Advanced processing methods such as freeze-drying and precise pasteurization help retain nutrients and improve sensory qualities. Research on the microbial communities in these products supports the development of better starter cultures, enhancing safety and probiotic properties. Testing new formulations, such as synbiotic ice creams and sports nutrition, expands the product range.
"Development of Technology for Functional Fermented Dairy Products Based on Mare's Milk" by E.S. Simonenko present a research study that explains how to make fermented dairy products, like yogurt, using mare's milk. The study talks about the health benefits of these products and the special qualities of mare's milk that make it good for health [3].
"Use of Mare's Milk for Creating Specialized Food Products" shows at how mare's milk can be used to create special dairy products like koumiss, a traditional fermented drink. It describes the unique qualities of mare's milk, its nutritional value, and how it can be used in healthy diets [4].
"Development of fermented milk product based on mare milk and lactic microorganisms association" by Simonenko E.S., Begunova A.V. present developed a fermented milk product based on mare's milk using a yogurt starter culture and the probiotic L. rhamnosus F. Due to its unique composition, mare's milk is suitable for people allergic to cow's milk. Experiments showed that adding cow or mare milk powder improves fermentation. The final product has antimicrobial properties and could be a new healthy alternative in the dairy market [5].
The works by Simonenko, Kochetkova, and Kanareikina focus on developing and understanding the fermentation processes and health benefits of mare's milk products. Simonenko emphasizes creating functional dairy products with enhanced health properties. Kochetkova's research explores the microbial diversity in traditional Russian fermented milk products, providing insights into the unique regional fermentation methods. Kanareikina examines the factors that influence taste and texture in functional dairy products, highlighting the impact of ingredients and processing methods. All authors contribute to advancing the application of mare's milk in innovative dairy products.
"Fermented Mare Milk and Its Microorganisms for Human Consumption and Health" by Francesca Martuzzi, Piero Franceschi and Paolo Formaggioni indicate mare's milk is consumed by approximately 30 million people worldwide, especially in Asia and Eastern Europe, where it is mainly
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used to produce fermented beverages like koumiss, airan, or chigee, made with bacteria and lactose-fermenting yeasts. Recent research focuses on the health benefits of mare's milk and its fermented products. Studies on Lactobacillus spp. and yeasts from koumiss aim to evaluate their functional properties and potential industrial use in processing mare's milk. This review summarizes these findings and highlights the potential health benefits of microorganisms found in fermented mare's milk products [6].
"Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology" by Meng Zhang and others present examines koumiss, a traditional fermented product made from raw mare's milk, known for its nutritional value and health benefits. Researchers investigated the diversity of bacteria, especially lactic acid bacteria (LAB), in koumiss and raw mare's milk from China using advanced sequencing technology. The study found that raw mare's milk had more diverse bacteria than koumiss, including beneficial LAB and some pathogenic bacteria, while koumiss mainly contained beneficial LAB and no pathogens. This research helps understand the bacterial communities in these dairy products, though further studies with larger samples are needed [7].
In the article "Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases" by Emine Kocyigit, Ruslan Abdurakhmanov, and Burhan Fatih Kocyigit, the focus is on the potential of camel and mare milk in treating inflammatory rheumatic diseases. While traditional dairy comes from cows, goats, and sheep, there is growing interest in camel and mare milk due to their unique health benefits and cultural appeal. Mare milk is particularly nutritious, but its anti-inflammatory properties require further study. The article highlights how these milks may reduce inflammation and boost the immune system, offering potential therapeutic benefits [8].
"The use of mare's milk for yogurt ice cream and synbiotic ice cream production" by Katarzyna Szkolnicka, Anna Mituniewicz-Malek, Izabela Dmytrow, and Elzbieta Boguslawska-W^s explores the use of mare's milk in producing yogurt and synbiotic ice creams. The study tested four ice cream types, including versions with and without inulin, and analyzed how inulin affected the ice cream's quality and the viability of beneficial bacteria like Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum. The research highlights the growing potential of mare's milk in innovative food products [9].
"Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition" by Joanna Tei chert, Dorota Cais-Sokolinska, and others studies the color changes in mare's milk and its fermented products during production and storage. The research emphasizes the importance of color in consumer choices. Mare's milk, cow's milk, and cow's milk adapted to resemble mare's milk were fermented using specific starter cultures and stored at 5 ± 1 °C for three weeks, highlighting differences in color stability during storage [10].
"Nutritional composition, fatty acids profile and immunoglobulin G concentrations of mare milk of the Chilean Corralero horse breed" by M. Jordana Rivero, Andrew S. Cooke, Monica Gandarillas, Roberto Leon, Veronica M. Merino, and Alejandro Velasquez (2024) analyzes the nutritional content, fatty acid profile, and IgG levels in milk from Chilean Corralero horse mares. The study involved 45 samples from three major breeding farms in southern Chile, each with unique management practices [11].
"Microbial Communities of Artisanal Fermented Milk Products from Russia" by Tatiana V. Kochetkova and others examines the microbial diversity of traditional fermented milk products (FMPs) from various regions of Russia, including the Caucasus, Buryatia, Altai, and the Far East. The study highlights the unique microbial communities and regional variations in the preparation of FMPs made from cow, camel, mare, or mixed milk without commercial starter cultures. This research provides insights into the distinct characteristics of these traditional dairy products [12].
"Effect of Different Factors on Consumer Properties of Fermented Milk Products with a Functional Orientation" by S. Kanareikina and others investigates the factors affecting the consistency and taste of fermented milk products, crucial for consumer appeal. The study evaluated texture, acidity, density, and calcium content in various milk types, finding that adding dry mare's
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milk to cow's milk improved yogurt quality, while pumpkin seed flour boosted calcium and vitamin C levels. The research highlights how milk type, starter cultures, and additives impact the final product [13].
"Use of powdered mare's milk in the production of specialized sports nutrition products" by Kh.S. Sarsembayev, Yu.A. Sinyavskiy, and Y.S. Ibraimov highlights the high nutritional and biological value of mare's milk, emphasizing its unique protein, fat, vitamin, and mineral content. The study introduces a sports nutrition recipe using dry mare's milk, combined with antioxidants, fucoidan polysaccharides, dry wheat germ, and dry cream, resulting in a product with excellent nutritional and sensory qualities [14].
"Fermented Dairy Products" is a comprehensive book that delves into advanced research on fermented milks, including indigenous dairy products, microbiological processes, and nutritional aspects. It provides insights into the traditional and modern methods of fermentation, making it a valuable resource for understanding the technology and health benefits of products made from mare's milk. The book covers the role of different microorganisms in fermentation, which is particularly relevant for improving and innovating mare's milk-based dairy products [15].
"Manufacturing Yogurt and Fermented Milks" provides an in-depth look at the production of various fermented dairy products, covering both traditional and commercial methods. It offers valuable insights into the processes, technologies, and challenges involved in making yogurt and other fermented milks, which can be directly applied to improving fermented mare's milk products. The book is a useful resource for understanding how different fermentation techniques can enhance the quality and functionality of dairy products [16].
"Fermented Milk and Dairy Products" focuses on the biology of microorganisms used in fermented dairy products, highlighting both traditional and modern fermentation techniques. This book emphasizes the roles of various bacteria and yeast in the fermentation process, making it a valuable resource for understanding how these methods can be adapted for mare's milk products. It explores the interplay between microbiology and dairy technology, providing practical knowledge that could be applied to enhance the production and quality of fermented mare's milk [17].
In summary, the potential of mare's milk in developing functional dairy products is immense, owing to its rich nutritional profile and health benefits. Historically significant in Central Asia, mare's milk has been recognized for its medicinal properties and is now gaining attention in modern food technology. Research has demonstrated its suitability for creating innovative products like kumis, yogurt, and synbiotic ice cream, which offer advantages for health-conscious consumers and those with dietary sensitivities. By combining traditional practices with modern scientific approaches, improving the technology of mare's milk products will not only enhance their nutritional value but also preserve cultural heritage, making these products more accessible to global markets.
Materials
The main material for the research was mare's milk, collected from farms in steppe regions. It was important to keep it fresh and store it at the right temperature for accurate analysis. Various bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophilus were used for fermentation. The experiment required equipment for temperature control, drying, and microbiological analysis.
Methods
Physicochemical Analysis:
We used chromatographic and titrimetric methods to study the protein, fat, and carbohydrate content of the milk. This helped to determine the exact composition of mare's milk (Table 1).
Table 1. Composition of mare's milk
Component Amount per 100 g
Water 87.8 g
Proteins 2.05 g
Fats 1 g
Carbohydrates 5 g
Organic acids 1.4 g
Calcium 94 mg
Phosphorus 60 mg
Vitamin C 9 mg
Microbiological Analysis:
We studied the effect of different bacterial cultures on fermentation by incubating mare's milk at different temperatures (30°C, 37°C, and 42°C). This helped identify changes in acidity and texture.
Drying:
We tested different drying methods, including freeze-drying and sun-drying. Freeze-drying helped to keep nutrients and texture, while sun-drying gave a richer taste.
Results:
The analysis of physicochemical composition showed that mare's milk has low fat content (1 g/100 g) and high carbohydrates (5 g/100 g), making it different from cow or sheep milk. It also contains a higher level of vitamin C, which supports the immune system (Table 1).
Microbiological results demonstrated fermentation at 37°C with Lactobacillus bulgaricus showed the best results in texture and lower acidity. This suggests that these bacteria efficiently convert lactose, making the product easier to digest.
Drying methods revealed freeze-drying proved to be better for preserving the structure and nutrients of the product. Sun-drying, though it lost some vitamins, gave the product a richer traditional flavor.
Discussion
The study showed that mare's milk has unique nutritional properties, making it an ideal base for dietary products like kurt. Using modern bacterial cultures and fermentation methods greatly improves the quality of the product, making it healthier and easier to digest. The choice of drying method is also important in maintaining the product's nutritional value.
Freeze-drying helped preserve vitamins like C and E, which are essential for health, especially in dietary products. However, traditional sun-drying creates a more intense flavor, which might appeal more to local consumers.
These results suggest that the production technology of kurt can be improved to retain the maximum nutritional value of mare's milk, while also offering variations in flavor and texture.
Conclusion
This study has demonstrated the unique nutritional properties of mare's milk and its potential in the development of functional dairy products. Due to its high vitamin content, particularly vitamin C, and low fat levels, mare's milk shows promise as a raw material for products aimed at health-conscious consumers. The use of bacterial cultures such as "Lactobacillus bulgaricus" and "Streptococcus thermophilus" revealed that fermentation significantly improves the texture and digestibility of the product, making it suitable for individuals with lactose intolerance or allergies to cow's milk.
Modern drying methods, such as freeze-drying, have been effective in preserving the essential nutrients of mare's milk, minimizing the losses typical of traditional methods like sun-drying. This has allowed for the retention of high vitamin C levels while enhancing the flavor and texture of the final product.
The findings of this study indicate that the combination of traditional production methods with modern technologies can significantly expand the potential of mare's milk in creating new functional products, such as "kurt" and yogurt. The introduction of such products to global markets could attract consumers interested in healthy and functional foods. Further research in microbial fermentation and the use of probiotics could lead to the development of products with even higher nutritional value and health benefits.
Overall, this study emphasizes the importance of modernizing mare's milk processing
technologies while preserving its cultural heritage and ensuring its relevance in the global healthy
food industry.
REFERENCE
1. https://www.akorda.kz/ru/poslanie-glavy-gosudarstva-kasym-zhomarta-tokaeva-narodu-kazahstana-181130
2. https://www.akorda.kz/ru/poslanie-glavy-gosudarstva-kasym-zhomarta-tokaeva-narodu-kazahstana-ekonomicheskiy-kurs-spravedlivogo-kazahstana-18588
3. E.S. Simonenko (2022) «Development of Technology for Functional Fermented Dairy Products Based on Mare's Milk»
4. «Use of Mare's Milk for Creating Specialized Food Products»
5. Simonenko E.S. & Begunova A.V (2021) «Development of fermented milk product based on mare milk and lactic microorganisms association»
6. Francesca Martuzzi, Piero Franceschi and Paolo Formaggioni (2024) «Fermented Mare Milk and Its Microorganisms for Human Consumption and Health»
7. Meng Zhang and others (2020) «Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology»
8. Emine Kocyigit, Ruslan Abdurakhmanov and Burhan Fatih Kocyigit (2024) «Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases»
9. Katarzyna Szkolnicka and others (August 7, 2024 https://doi.org/10.1371/journal.pone.0304692) «The use of mare's milk for yogurt ice cream and synbiotic ice cream production»
10. Joanna Teichert, Dorota Cais-Sokolinska and others (2020) https://doi.org/10.3390/foods9020217 «Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition»
11. M. Jordana Rivero and others (September 19, 2024) https://doi.org/10.1371/journal.pone.0310693 «Nutritional composition, fatty acids profile and immunoglobulin G concentrations of mare milk of the Chilean Corralero horse breed»
12. Tatiana V. Kochetkova and others (2022), Microorganisms https://doi.org/10.3390/microorganisms10112140 «Microbial Communities of Artisanal Fermented Milk Products from Russia»;
13. S. Kanareikina and others (2021) «Effect of Different Factors on Consumer Properties of Fermented Milk Products with a Functional Orientation» 137-145 D0I:10.3923/ijds.2021.137.145
14. Kh.S.Sarsembayev, Yu.A.Sinyavskiy, Y.S.Ibraimov «Use of powdered mare's milk in the production of specialized sports nutrition products»
15. "Fermented Dairy Products"
16. "Manufacturing Yogurt and Fermented Milks"
17. "Fermented Milk and Dairy Products"
