Influence of stage of lactation and year season on composition of mares' colostrum and milk and method and time of storage on vitamin C content in mares' milk

Authors:

• Maria Markiewicz-Keszycka,
• Grazyna Czyzak-Runowska,
• Jacek Wójtowski,
• Artur Jóźwik,
• Radosław Pankiewicz,
• Bogusława Łęska,
• Józef Krzyzewski,
• Nina Strzałkowska,
• Joanna Marchewka,
• Emilia Bagnicka

Abstract

BACKGROUND: Mares' milk is becoming increasingly popular in Western Europe. This study was thus aimed at investigating the impact of stage of lactation and season on chemical composition, somatic cell count and some physicochemical parameters of mares' colostrum and milk, and at developing a method for the determination of vitamin C (ascorbic acid) in mares' milk and to determine its content in fresh and stored milk. RESULTS: The analysis conducted showed an effect of the stage of lactation on contents of selected chemical components and physicochemical parameters of mares' milk. In successive lactation periods levels of fat, cholesterol, energy value, citric acid and titratable acidity decreased, whereas levels of lactose and vitamin C, as well as the freezing point, increased. Analysis showed that milk produced in autumn (September, October, November) had a higher freezing point and lower concentrations of total solids, protein, fat, cholesterol, citric acid and energy value in comparison to milk produced in summer (June, July, August). Mares' milk was characterised by low somatic cell count throughout lactation. In terms of vitamin C stability the most advantageous method of milk storage was 6-month storage of lyophilised milk. CONCLUSION: In general, the results confirmed that mares' milk is a raw material with a unique chemical composition different from that produced by other farm animals.