ArticleFoods (Basel, Switzerland)2023
Foaming and Other Functional Properties of Freeze-Dried Mare's Milk.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- The effectiveness of Sumbawa fermented mare's milk powder with gum arabic [Journal of advanced veterinary and animal research · 2025Article
- Mare's and Cow's Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties.Foods (Basel, Switzerland) · 2025Article
- Chemical composition, physical properties, and immunomodulating study of mare's milk of the Adaev horse breed from Kazakhstan.Frontiers in nutrition · 2025Article
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Authors and funding
3 authors.
Funding
Abstract
The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.
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