When it comes to ice cream, most people are accustomed to varieties made from cow’s milk. However, recent research has explored the possibility of using mare’s milk as the base for creating delicious frozen treats. A team of scientists at the West Pomeranian University of Technology conducted a study to investigate the potential health benefits and sensory appeal of ice cream made from mare’s milk.
In the realm of functional foods, mare’s milk stands out as a unique and nutrient-rich ingredient. With a low casein-to-whey protein ratio, high lactose concentration, and polyunsaturated fatty acid composition, mare’s milk offers a range of health benefits. Additionally, this milk contains bioactive compounds, enzymes, and proteins that may have medicinal properties, making it a valuable resource for promoting gastrointestinal and respiratory health.
The scientists obtained mare’s milk from Poland and used it to create four different types of ice cream. By incorporating yogurt cultures and the prebiotic inulin, they developed yoghurt ice creams and synbiotic ice creams. Despite the ice creams melting quickly due to their low fat content, the taste-testers described them as creamy and visually appealing. The addition of yogurt bacteria and inulin resulted in a slightly acidic flavor, but overall, the ice creams were praised for their pleasant creamy taste.
The study involved 60 human taste-testers who evaluated the ice cream samples based on factors such as texture, consistency, taste, nutritional content, and appearance. The sensory, physicochemical, textural, and microbiological analyses conducted by the researchers shed light on the potential of mare’s milk as a raw material for producing high-quality ice cream. The samples were described as white-creamy and uniform in color, with an overall positive reception from the taste-testers.
The findings of this research suggest that mare’s milk has the potential to serve as a valuable ingredient in the production of functional food items like ice cream. As consumers increasingly seek out products that offer both taste and health benefits, incorporating mare’s milk into dairy products could open up new opportunities for the food industry. With its unique composition and potential medicinal properties, mare’s milk presents an exciting avenue for exploration in the realm of food science.
The study conducted by the team of scientists highlights the promising role of mare’s milk in ice cream production. By creating delicious and nutritious treats using mare’s milk, the researchers have demonstrated the potential for this functional food to enhance consumer health and well-being. As interest in functional foods continues to grow, mare’s milk stands out as a valuable and versatile ingredient that could revolutionize the way we think about dairy products.
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