Abstract
SummaryThe degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (MM) mixed with cow's (CM), sheep's (SM) and goat's milk (GM) was investigated. Moreover, the overall sensory desirableness of the novel products was also evaluated. A mixture MM + CM, or MM + GM, or MM + SM at a 1:1 ratio, significantly reduced the amount of contained lactose (P < 0.05). Fermented MM + SM mixture may be considered the product with the greatest potential consumer desirability. This particular product is preferable for patients with secondary lactose intolerance. Its additional advantage is connected with the predicted course of fermentation assessed on the basis of changes in pH, the count of mesophilic LAB and yeast as well as their survival rates during storage.
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