Advantages of using mare’s milk in bioyogurt production and the impact of fruit additives

This study provides a comprehensive analysis and comparative evaluation of the organoleptic, microbiological, and physicochemical properties of the main raw materials used in the production of bioyogurt — cow's milk and mare's milk. According to the obtained results, although cow's milk meets GOST standards, mare's milk demonstrated clear advantages due to its structural and biological characteristics. In particular, its consistency is uniform and more fluid, the taste is especially delicate, the aroma is light and pleasant, and the color is white or bluish, indicating its natural origin. These qualities contribute to the soft texture and attractive organoleptic properties of bioyogurt. Microbiological analysis confirmed the high ability of mare’s milk to maintain stable microflora. The morphological characteristics of colonies grown in nutrient media confirmed its microbiological quality. Microscopic studies revealed the presence of Lactobacillus bulgaricus and Bifidobacterium, which confirmed their significance in the production of bioyogurt. According to the results of physicochemical analysis, among the three tested samples, the first sample fully met standard requirements in terms of acidity, fat content, and protein level and was identified as the most suitable option. Additionally, to enhance the nutritional and prophylactic value of the product, natural plant-based additives — banana and mandarin purees — were included in the bioyogurt formulation. Natural sugars and minerals (potassium, magnesium, phosphorus) in bananas help supply the body with energy, while mandarin, rich in vitamins C and B, serves as an effective natural additive to strengthen the immune system. Overall, the results of the study demonstrated that bioyogurt based on mare's milk enriched with banana and mandarin is a high-quality food product with enhanced functional properties and a pronounced therapeutic and preventive effect.

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