Сельское хозяйство/1 Организация сельскохозяйственного производства

Candidate of Agricultural Sciences Kanareikina S.G., MSc student Sharipova A.F.

Bashkir State Agrarian University, Russia

Mare's milk as a raw for the health food

Today in Russia and abroad the popularity of mare's milk is very high. The leading European scientists recommend mare's milk as a medical and dietary products. On the basis of mare's milk, you can create many different products. The Institute of Nutrition (Russian Academy of Medical Sciences) proved the use of mare's milk as a natural substitute for human milk and the main component of children's products.

Mare's milk – is a unique product that has no analogues on the biological value of mammary glands secretion of other farm animals species used in milking (cows, goats, camels, sheep, elk, and others.). It is the composition and biological properties of the main components is significantly different from the others and approaching women.

In the mare's milk it is less protein and fat than in cow, but the biological activity of these components is much superior to the latter: mare's milk protein half represented digestible soluble proteins of high biological value (albumin and globulins), fats mainly consist of essential unsaturated fatty acids. If in per hundred parts of cow's milk consist 85% of casein and 15% albumin, in the mare's milk, this ratio is respectively 50,7 and 49,3%, so the mare's milk is considered to be albumin. In addition, the mare's milk it is unique due to the record of the vitamin C and rich in mineral composition. Energy density of 1 kg of mare's milk is 990 kJ.

Consequently, the mare's milk is a natural product with a full of amino acid composition that identical of human milk, rich in polyunsaturated fats with bactericidal properties, a highly bifidogenic factor (5,8 – 6,4% lactose), rich multivitamin composition and especially the record content of vitamin C (it is more than in cow's milk, a 5 - 6 times). High biochemical activity and easy digestibility of mare's milk components are the basis for its widespread use not only as food, but also disinfected and prophylactic agent.

The organoleptic properties of mare's milk must meet the requirements shown in table 1:

Table 1 Organoleptic raw of mare's milk

Parameter	Characteristics
Consistency	Homogeneous liquid, without sediment and flakes
Taste and smell	Clean, sweet, without foreign tastes and odors, are not peculiar to the fresh natural milk
Color	White color with a bluish tinge

About physical-chemical parameters the raw mare's milk must meet the requirements there specified in table 2.

Table 2 Physical and chemical properties of raw mare's milk

Description	Standard for baby products and health food
Acidity ºT not more than	5
Density, kg / m^3, at least	1032,0
Fat content,%, not less than	1,0
Protein mass fraction,%, not less than	2,0
Mass fraction of lactose,	from 5,8 to 6,4
Mass fraction of dry non-fat (SNF)	from 8,5 to 10,7
Group purity not less than	1
Temperature, ° C, not more than	4±2
Number of somatic cells per 1 cm^3, not more than	2*10^5
Number of mesophilic aerobic and anaerobic microorganisms fakultotivno (QMAFAnM) in the product, CFU / cm^3, no more than	5*10^5

Clinical trials of dry mare's milk for feeding children who are allergic to cow's milk and deprived parent in the age of one year, conducted by scientists of the Bashkir Medical University, have shown that when used for feeding reconstituted dried mare's milk instead of the mother, psychological and physical development of children meet the age parameters.

There is no doubt that the organization of industry infant and dietetic foods not based on mare's milk is an important social and economic problem. Hypoallergenic, high biological value and identity of the mare's milk female show undoubted its advantages over cow. The use of mare's milk as a raw material for the dietary foods will provide a new level of the product.

Expanding the range of products based on the unique raw materials - mare's milk also has economic value, as in the consumer qualities such products can not be compared with their counterparts on the basis of cow's milk and their competitiveness on the world market is not in doubt.

To date, the Republic of Bashkortostan produce koumiss "Bashkir traditional" mare's milk powder (spray drying). In 2007, at the Department of Technology of meat and milk "Bashkir State Agrarian University" technology of production of yogurt from mare's milk. Received a patent for a method of producing yogurt №2350088 on March 27, 2007.

Literature:

1.Kanareykina S.G. Study of mare's milk quality as a raw for dairy industry / S.G. Kanareikina // Proceedings of the Orenburg State Agrarian University. 2010. T.4. №28-1. S. 90-91.

2.Kanareykina S.G. Assessment of the raw mare milk environmental safety / S.G. Kanareykina // Proceedings of the Orenburg State Agrarian University. 2011 T.4. №32-1. Pp 179-181.

3.Kanareykina S.G. Role of the horse as a supplier of dietary foods / S.G.Kanareykina // Innovative development of the agroindustrial complex, scientific support: materials of the international scientific-practical conference in the framework of the XXII International specialized exhibition "AgroComplex - 2012". Ufa: Bashkir State Agrarian University, 2012.-C. 36-39.