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STOCK-RAISING AND VETERINARY

DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES

Zhasulan Kozhanov 1 , Dauren Nurmakhanbetov 1 , Nazym Kozhanova 1 , Merey Torekhanov 2 , Ulikhan Akhmetov 1

1 Kazakh Scientific Research Institute of Animal Husbandry and Feed Production LLP; 2 RSE "Institute of Genetics and Physiology" RSE CS MSHM of the RK

doi.org/10.37884/4-2025/12 pp. 107-121 Admitted 20.10.2025 Published 30.12.2025

Abstract

The article presents the results of research on the development of a technology for producing a functional dairy biococktail based on mare’s milk from breeding mares of the Arda line. The main focus was on optimizing the filtration and pasteurization processes to preserve biologically active substances and ensure high microbiological safety. Filtration of milk through a 3 µm pore filter reduced the total bacterial contamination and somatic cell count while minimizing the loss of the fat fraction. Pasteurization at 72 °C for 15 s effectively eliminated pathogenic microorganisms while preserving proteins, lactose, and both water- and fat-soluble vitamins at more than 90 % of their original content.

For fermentation, starter cultures of Lactobacillus acidophilus and Bifidobacterium bifidum (1:1) were used, while the enrichment of milk with 10% skimmed dry cow’s milk ensured process stability. During production, a phytoadditive (rosehip extract) and a natural sweetener were aseptically introduced into the product, which improved the organoleptic and functional properties of the biococktail. The resulting product was characterized by a uniform consistency, mild fermented milk taste, high viability of probiotic cultures (≥10⁸ CFU/mL), and stable acidity indicators. The developed technology makes it possible to create a functional dairy product with high biological and probiotic potential, recommended for a wide range of consumers, including children, the elderly, and individuals with weakened health.

mare’s milk functional food product biococktail fermentation pasteurization probiotic cultures

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

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Citation Links

[1]2025. DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. Izdenister natigeler. 4 (108) (Dec. 2025), 107–121. DOI:https://doi.org/10.37884/4-2025/12.
(1)DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. Izdenister natigeler 2025, No. 4 (108), 107-121. https://doi.org/10.37884/4-2025/12.
DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. (2025). Izdenister Natigeler, 4 (108), 107-121. https://doi.org/10.37884/4-2025/12
DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. Izdenister natigeler, [S. l.], n. 4 (108), p. 107–121, 2025. DOI: 10.37884/4-2025/12. Disponível em: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/1140. Acesso em: 15 sep. 2026.
“ DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES”. 2025. Izdenister Natigeler, no. 4 (108) (December): 107-21. https://doi.org/10.37884/4-2025/12.
“ DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES” (2025) Izdenister natigeler, (4 (108), pp. 107–121. doi:10.37884/4-2025/12.
[1]“ DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES”, Izdenister natigeler, no. 4 (108), pp. 107–121, Dec. 2025, doi: 10.37884/4-2025/12.
“ DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES”. Izdenister Natigeler, no. 4 (108), Dec. 2025, pp. 107-21, https://doi.org/10.37884/4-2025/12.
“ DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES”. Izdenister natigeler, no. 4 (108) (December 30, 2025): 107–121. Accessed September 15, 2026. https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/1140.
1.DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. Izdenister natigeler [Internet]. 2025 Dec. 30 [cited 2026 Sep. 15];(4 (108):107-21. Available from: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/1140
1.DEVELOPMENT OF FUNCTIONAL FOOD TECHNOLOGY BASED ON MARE’S MILK WITH OPTIMIZATION OF FILTRATION AND PASTEURIZATION MODES. Izdenister natigeler. 2025;(4 (108):107-121. doi:10.37884/4-2025/12