Mare’s milk ice cream may not be a common frozen treat, but recent research has shown that it can be just as creamy and visually appealing as traditional ice cream made from cow’s milk. While some may find the idea of using mare’s milk for ice cream to be strange, it has actually been a part of Mongolian culture for thousands of years. In this study, scientists at the West Pomeranian University of Technology explored the potential health benefits of mare’s milk ice cream and its role as a functional food item.
Mare’s milk is considered a functional food due to its unique composition. It 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, aiding in the prevention and treatment of gastrointestinal and respiratory disorders. For individuals with allergies to cow’s milk, mare’s milk can be a suitable alternative due to its similarity to human milk.
The team of scientists conducted tests to create four types of mare’s milk ice cream, including yoghurt ice creams and synbiotic ice creams containing probiotic microbes and inulin. Inulin, a prebiotic found in various fruits and vegetables, helps beneficial bacteria thrive in the gut. The ice creams were analyzed for factors such as melting rate, consistency, creaminess, taste, nutritional value, and overall appearance.
Despite the ice creams melting quickly, likely due to their low fat content, taste-testers found them to be creamy, visually appealing, and delicious. The samples with yogurt bacteria and inulin were described as having a slight acidic flavor, but overall, the ice creams had a pleasant creamy taste. The color of all the samples was uniform and described as “white-creamy.” The findings suggest that mare’s milk ice cream can be a valuable functional food that offers health benefits to consumers.
Mare’s milk ice cream is not only a delicious treat but also a nutritious option for those looking to explore alternative dairy products. The research conducted at the West Pomeranian University of Technology demonstrates the potential of mare’s milk as a raw material for creating functional food items like ice cream. With its unique composition and health benefits, mare’s milk ice cream can be a valuable addition to the dairy industry. Further studies and developments in mare’s milk-based products may lead to new and innovative food options for consumers.
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