Due to its numerous benefits, including health-promoting characteristics, there is increasing interest in finding product applications for mares' milk. In the present study, the physicochemical properties, turbidity and conductivity of Arabian mares' milk were studied during acidification by fermentation at 30 °C and compared with those of bovine milk. The data for the acidification rate were modelled using a logistic equation. Mares' milk showed a longer latency phase (284 min) and lower acidification rate (μmax = 0.0052 dpH min-1) compared with bovine milk (194 min and 0.0098 dpH min-1 respectively). The general shape of the curves of the turbidity versus time and pH were similar in nature for the acidification of both milks. However, the characteristic points were different, due to the differences in casein micelle composition. Measurement of electrical conductivity during acidification showed that maximum demineralization of casein micelles started around pH 6.09 and 5.31, for mares' and bovine milk, respectively. In conclusion, the technological characteristics of mares' milk were very different from those of bovine milk, due to intrinsic physicochemical properties of both milks.
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology