For many years, mare milk has been completely forgotten as a food product in Europe, although until 1950s it was used as an assisting agent in the treatment of diseases of the digestive and respiratory systems, as well as migraine. In recent years, however, in such countries as Germany, France, Italy, Austria and the USA a growing interest has been observed in mare milk due to the possibilities of its application in the nutrition of adults, as well as infants and children suffering from allergy. Investigations confirmed that with regard to its composition and properties, mare milk is more similar to human milk than milk from cows. Mare milk differs from cow milk by three times lower fat content (1.21%), which in cow milk is comparable to human milk. The mean content of crude protein (2.14%) is significantly smaller than in cow milk but nearly 50% higher in comparison with human milk. The lactose level (6.37%) is comparable with human milk but considerably higher than in cow milk. The content of mineral constituents (0.42%) is almost two times lower than in cow milk but it is also two times higher in comparison with their content in human milk. The calorific value of human and cow milk is comparable but by approximately 200 kcal/kg higher in comparison with mare milk (480 kcal/kg).
|MLA||Danków, Romualda, et al. "Charakterystyka i właściwości prozdrowotne mleka klaczy." Nauka Przyr. Technol. 6.2 (2012): #16.|
|APA||Romualda Danków1, Jan Pikul1, Natalia Osten-Sacken2, Joanna Teichert1 (2012). Charakterystyka i właściwości prozdrowotne mleka klaczy. Nauka Przyr. Technol. 6 (2), #16|
|ISO 690||DANKóW, Romualda, et al. Charakterystyka i właściwości prozdrowotne mleka klaczy. Nauka Przyr. Technol., 2012, 6.2: #16.|
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33