Considerations on the composition of equine milk
1 Equine milk has a high content of enzymes such as lactoferrin, lysozyme, and others with antibacterial action and immune system stimulation.
2 It contains secretory immunoglobulin A (IgAs), which strengthen the immune system.
3 It resists digestive processes in the gastrointestinal tract and therefore reaches the terminal part of the intestine while maintaining its effectiveness.
4 Compared to cow's milk, it has a high lactose content. This serves as a natural substrate for the development of L. Bifidus in the gut, a key bacterium for maintaining a healthy intestinal flora.
5
It is low in fat (about 1%). These fats are mostly made up of polyunsaturated fatty acids (up to 30% linoleic acid, known for its anti-inflammatory properties).
6 Compared to cow's milk, it contains more albumins and globulins and less casein. The caseins in mare’s milk form smaller curds in the stomach, making the proteins more digestible.
7 Due to the high albumin content, raw mare’s milk should not be boiled to preserve the immunoglobulins (antibodies) and the properties linked to lysozyme and lactoferrin. It can be preserved by freezing or freeze-drying. Therefore, a high hygiene standard is required at every stage of the production process, from milking to packaging. The raw frozen mare’s milk we produce is strictly monitored for hygiene and, thanks to our process, achieves an extremely low bacterial count (average of 5000 CFU).
8 Our pasteurized mare’s milk is processed at 72°C for 15 seconds. Compared to other methods, this one minimizes the loss of heat-sensitive properties.
Composition
| Water | 91,05% |
| Dry matter | 9,95% |
| Fat | 1,25% |
| Total proteins | 2,16%* |
| Lactose | 6,26% |
| Ash | 0,38% |
*of which Albumins + Globulins 0.74% and Caseins 1.40%, Taurine 2.4%
Components of Mare's Milk
Comparison between milk from different species
Properties of Mare's Milk
Mare's milk has been used for centuries by Mongolian populations as food for both infants and adults.
It was also consumed by emperors of the ancient Chinese Ming dynasties.
More recently, it was used in Russia in specialized care centers as a treatment for various diseases, including tuberculosis.
It can be consumed fresh from milking or fermented into a slightly alcoholic drink (kumys), traditionally offered by Mongolian people to honored guests.
Mares produce milk from the time of birth up to about six to eight months later, provided that the foal is always present to stimulate milk production and release.
The nutritional content of this organic product remains relatively stable throughout lactation, without major qualitative changes starting from the second week after birth.
