Fresh mare's milks from Abaga black horse and Uzimuqin white horse in Xilingol League of Inner Mongolia were fermented and the nutritional quality and functional characteristics were analyzed during fermentation. Results showed that the content fresh protein (2.03%), fat (2.07%), and lactose (6.39%) in mare's milk of black horse were significantly higher than that of white horse fresh mare's milk. After fermentation, the changes of conventional nutrients in two kinds of mare milk were similar, and the pH decreased from 6.0 to 3.8. The content of protein and fat had no significant difference. The content of lactose significantly declined. The content of essential amino acids (0.586 g/100 g and 0.869 g/100 g), and unsaturated fatty acids (46.3%, 63.23%) was increased. The antioxidant activity and cholesterol-removal ability of black horse koumiss were stronger with no significant differences in antibacterial properties. The antioxidant activity, antibacterial properties, and cholesterol-removal ability of mare milk gradually enhanced with decreased pH. This research provides an experimental and the theoretical basis for further exploitation and utilization of abundant mare milk resources in Inner Mongolia.
ZHANG Mengmeng
,
ZHAO Xueni
,
SHUANG Quan
,
ZHANG Fengmei
. Dynamic analysis of nutritional quality and functional characteristics of mare's milk during fermentation[J]. Food and Fermentation Industries, 2022
, 48(7)
: 103
-109
.
DOI: 10.13995/j.cnki.11-1802/ts.028535
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