Creation of a started based on mare's and cow's milk

Abstract

Mare's milk, due to its unique composition, is becoming a promising raw material for the production of baby and functional food products. It is characterized by a high content of polyunsaturated fatty acids, ascorbic acid and whey proteins, which makes it useful for the development of the nervous system, vision and immunity. Modern technologies make it possible to overcome the limitations associated with low protein content by enriching milk with complete protein and using additives that improve texture. The development of fermented products, including yoghurts and curd pastes, contributes to the creation of healthy and safe products suitable for specialized nutrition. The combination of mare's and cow's milk improves the nutritional profile, balancing amino acids and fatty acids, and the use of probiotic cultures enhances their functional properties. This paper describes studies on interspecies and interstrain relationships (biocompatibility) of previously selected isolates, the composition and selection of consortia for a product based on lactic acid bacteria.