Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares
Joanna Teichert, Dorota Cais‐Sokolińska, Paulina Bielska, R. Danków, Sylwia Chudy, Łukasz K. Kaczyński, Jakub Biegalski
Abstract
The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan, water-soluble vitamins and magnesium. Additionally, the atherogenic, thrombogenic and hypercholesterolaemic fatty acid index was analysed. The dominant amino acids of mare milk were glutamic acid, leucine, lysine, and aspartic acid. Fermentation of mares' milk did not affect the riboflavin, cobalamin, and magnesium content. The type of lactic acid bacteria used had no effect on the free tryptophan content of fermented milk. The free tryptophan content of fermented mares' milk was 0.062 mg 100 g−1 (Δ22% compared with unfermented milk). The sum of saturated fatty acid concentration was lower in fermented than in the unfermented mares' milk. Atherogenic index was lower in mare milk than in fermented mares’ milk. The values of fatty acids with a hypocholesterolaemic effect and hypercholesterolaemic fatty acids decreased in fermented milk.