engleski

Changes in the composition of mare's milk through the ordinal number of lactation

Mare's milk was traditionally used by nomadic peoples in the regions of Central Asia, where its use goes back a long way in history. In recent decades, the mare's milk has been researched as a functional food throughout Europe. The production of the mare's milk is technologically demanding. Changes in the composition of the mare's milk have been poorly investigated in the raw material production. The aim of the work was to determine whether the composition of the Lipizzaner mare's milk change through the ordinal number of lactation. Mare's milk was collected from the 17 Lipizzaner mares bred at a stud farm in Slavonia (eastern Croatia). The Lipizzaner mares were classified into two groups: (A) younger (first to third lactation, n = 8) and (B) older (over third lactation, n = 8). The composition of milk fat, protein and lactose in the mare's milk in the 4th and 6th months of lactation was analysed. It was found that the amount of milk fat and lactose in the mare's milk of older mares increases, while the amount of protein decreases. The most important composition of mare's milk from the aspect of functional food in the human diet is precisely the protein composition. Therefore, it can be concluded that the milk of the younger mares is richer in protein and more acceptable as a functional food. The protein composition of mare's milk should be identified further.

mare's milk ; functional food ; composition

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