Study of the functional properties of a fermented milk product based on mare’s milk
https://doi.org/10.21323/2618-9771-2022-5-2-114-120
Abstract
In the last few years, there has been a growing interest in the use of mare’s milk for human nutrition as well as in the use of this product for treatment and prevention of diseases such as hepatitis, chronic pathologies of the gastrointestinal tract, tuberculosis and others. The beneficial properties of mare’s milk are determined first of all by its significant differences from ubiquitous cow’s milk. Many studies show that consumption of fermented milk products offers various advantages for health and the use of probiotic cultures in the composition of starters for fermented milk products allows imparting several functional properties to a product. However, kumis is the only available fermented milk product from mare’s milk on the market. Therefore, the development of new fermented milk products based on mare’s milk is topical and highly demanded. Fermented milk products were developed based on mare’s milk and mare’s milk with addition of cow’s milk using the association consisted of the starter for yogurt and the probiotic strain L. rhamnosus F. The aim of the work was to determine functional properties of fermented milk products based on mare’s milk and mare’s milk with addition of cow’s milk by in vitro methods. It was proved that the products had the high total antioxidant capacity, antiradical and antimicrobial activities as well as the low value of atherogenicity (1.22); the ratio of hypocholesterolemic fatty acids to hypercholesterolemic fatty acids is 1.40.
About the Authors
E. S. Simonenko
Scientific Research Institute of Baby Food — a branch Federal Research Center of Nutrition, Biotechnology and Food Safety
Russian Federation
Russian Federation
Elena S. Simoneko, Junior Researcher, Laboratory of Food Technologies for Children and Preschool and School Age
48, Moskovskaya str., Moscow region, 143500, Istra
N. V. Kupaeva
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin
26, Talalikhina str., 109316, Moscow
S. V. Simonenko
Scientific Research Institute of Baby Food — a branch Federal Research Center of Nutrition, Biotechnology and Food Safety
Russian Federation
Russian Federation
Sergey V. Simoneko, Doctor of Technical Sciences, Director
48, Moskovskaya str., Moscow region, 143500, Istra
B. M. Manuilov
Scientific Research Institute of Baby Food — a branch Federal Research Center of Nutrition, Biotechnology and Food Safety
Russian Federation
Russian Federation
Boris M. Manuilov, Doctor of Biological Sciences, Professor, Senior Researcher, Laboratory of Technologies of Herodietic Nutrition Products
48, Moskovskaya str., Moscow region, 143500, Istra
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Review
For citations:
Simonenko E.S., Kupaeva N.V., Simonenko S.V., Manuilov B.M. Study of the functional properties of a fermented milk product based on mare’s milk. Food systems. 2022;5(2):114-120. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-2-114-120
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