Abstract
Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.
Highlights
Cow’s milk is one of the most common nutritional sources for humans
Storage caused a decrease in the WI, C*, and yellowness index (YI)
After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk
Summary
Cow’s milk is one of the most common nutritional sources for humans. One of the motivators for this quick distribution is product expiration and consumer demand. Nowadays, consumers require information regarding bioactive compound content and their role in milk nutrition. The modern consumer seeks dairy products that have greater nutritional value to complement their diet and nutritional needs. There is increased interest in products made from milk that are not mass-produced. The answer to these needs can be mare’s milk. The basic chemical composition and bioactive compound content in mare’s milk are different from cow’s milk, but are very similar to human milk [1,2].
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