RESEARCH OF THE QUALITY OF MARE'S MILK AS RAW MATERIAL FOR THE DAIRY INDUSTRY

Abstract

In this article scientifically substantiates the role of mare's milk in a balanced diet and benefits for the human body. The mass fraction of proteins and fat, acidity, physico-chemical parameters of mare's milk by seasons of the year were studied. The milk has high biological value. According to some authors, in its composition and properties is the most natural food for humans.It is established that Mare's milk on organoleptic, physical and chemical properties is suitable for use as raw materials for production of sour-milk drinks all months of the year, however on hygienic characteristic meets the requirements only 15% of raw materials.

Keywords

• кобылье молоко
• сезон года
• массовая доля
• органолептика
• кислотность